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Freshness is a foremost contribution to the egg quality. The present study was conducted to find out the edible oil coatings on physico-functional properties and internal egg quality of chicken eggs during storage at room temperature in Sri Lanka. 300 eggs were randomly divided into five treatments were defined with three replications viz. ; Sesame oil coted eggs (T1), coconut oil coated eggs (T2), olive oil coated eggs (T3), mustard oil coated eggs (T4), and uncoated eggs (T5). Eggs weightdoi:10.30574/wjarr.2022.13.3.0184 fatcat:oslevibpsfcz5lepnq74rkhbja