The Preparation and Characterization of Different Types of Eggshells Acidified with Acetic Acid

The Preparation and Characterization of Different Types of Eggshells Acidified with Acetic Acid

This paper investigates the acidification of eggshells of different origins with acetic acid. The acidification process was investigated for conventional and organic eggshells generated from the production of liquid eggs in the food industry and hatched eggshells from egg incubators. The acidified e...

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Bibliographic Details
Main Authors: Eliza-Gabriela Brettfeld, Daria-Gabriela Popa, Raluca Somoghi, Cristian Andi Nicolae, Adrian Birtas, Diana Constantinescu-Aruxandei, Florin Oancea
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Chemistry Proceedings
Subjects:
liquid eggs
hatched eggs
side-streams
nanostructures
organic content
Online Access:https://www.mdpi.com/2673-4583/13/1/32
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