EXTENSION OF SHELF LIFE OF RAW EGGS USING WHEY PROTEIN BASED EGGSHELL COATING. International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 3, p. 80–83, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/413. Acesso em: 13 aug. 2026.