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Physical and chemical quality of sanitized commercial eggs experimentally contaminated with Pseudomonas aeruginosa and refrigerated during storage

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Figure 2 - Values of the yolk rate of eggs stored for 10 days.
Table 3 - Physicochemical quality of eggs contaminated or not by Pseudomonas aeruginosa and stored under different temperatures for 30 days
Figure 3 - Interaction between the mechanized sanitization groups using chlorexidine in the water  of washing eggs with different temperatures  of storage for the yolk rate (A) and the albumen pH (B)
Table 4 - Variables of the physicochemical quality of eggs submitted to contamination, sanitization and refrigeration, considering all the periods   of storage

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