Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin

<div>Crude ash content of liquid (CL), freeze-dried (Lyo), hot air-dried (Cam), and pasteurized (CP) quail eggs.</div>

International Journal of Food Science

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Figure 7

Figure 7: Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin 

Figure 7 | Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin 