Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large red...

By Hidas Karina Ilona, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Judit Csonka, Csaba Németh