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This document summarizes a study on the effect of soaking salted eggs in lime solution and storage duration on quality attributes. It was a 2x4 factorial experiment with three replications. The first factor was preservation with two levels: without soaking in lime and with soaking in lime. The second factor was storage duration of 0, 12, 24, and 36 days. Variables measured included microbial load, protein content, and organoleptic properties. Data analysis found no interaction effect on protein, microbes, f

Author

winda

Language

EN