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鸡蛋加温处理将带壳鸡蛋浸在54.4°C 温水中约15min,可使:①稠蛋白稳定,外表新鲜;②受精蛋失去生机,与无精蛋相同;③有灭菌作用,使蛋保存时间延长
anim.husb. thermo-stabilization of shell egg; thermo-stabilization of shell eggs