4. Characteristics and properties of finished products
4.1 Sensory properties and compositions
Eggs have a relatively stable nutritional composition. It is often considered a reference food, an excellent source of protein, vitamins and trace elements, and a moderate source of carbohydrates. The lipid/protein ratio is 0.9 for eggs and 2.2 for pork (table 2).
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Characteristics and properties of finished products
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