MICROBIAL SPOILAGE IN UNPASTEURIZED LIQUID WHOLE EGG

被引：0

|

作者：

MACKENZIE, KA

SKERMAN, VBD

机构：

来源：

FOOD TECHNOLOGY IN AUSTRALIA | 1982年 / 34卷 / 11期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

下载

收藏

页码：524 / 528

页数：5

相关论文

共 50 条

[31] HEAT RESISTANCE OF STRAINS OF SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITE
OSBORNE, WW
STRAKA, RP
LINEWEAVER, H
FOOD RESEARCH, 1954, 19 (04): : 451 - 463
[32] PASTEURIZATION OF LIQUID EGG PRODUCTS .5. EFFECT ON FUNCTIONAL PROPERTIES OF LIQUID WHOLE EGG
HANSON, HL
STEWART, GF
POULTRY SCIENCE, 1946, 25 (04) : 402 - 402
[33] ROLE OF CUTICLE IN EGG SPOILAGE
VADEHRA, DV
BAKER, RC
POULTRY SCIENCE, 1968, 47 (05) : 1728 - &
[34] SURVIVAL OF LISTERIA-MONOCYTOGENES IN WHOLE EGG AND EGG-YOLK POWDERS AND IN LIQUID WHOLE EGGS
BRACKETT, RE
BEUCHAT, LR
FOOD MICROBIOLOGY, 1991, 8 (04) : 331 - 337
[35] Predicting microbial spoilage
Everis, L
FOOD AUSTRALIA, 2001, 53 (03): : 70 - 70
[36] THE MICROBIAL SPOILAGE OF KONNYAKU
MAEKAJI, K
KAWAMURA, D
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1985, 32 (02): : 138 - 143
[37] HEAT RESISTANCE OF SEVERAL STRAINS OF SALMONELLA IN LIQUID WHOLE EGG, EGG WHITE AND EGG YOLK
OSBORNE, WW
STRAKA, RP
LINEWEAVER, H
FOOD TECHNOLOGY, 1952, 6 (12) : S20 - S21
[38] FURTHER DEVELOPMENTS IN BATCH PASTEURIZATION OF LIQUID WHOLE EGG
PATTERSO.GW
WAUL, CP
BRANT, AW
WALTERS, RE
POULTRY SCIENCE, 1967, 46 (05) : 1304 - &
[39] RECOVERY OF BACTERIA FOLLOWING PASTEURIZATION OF LIQUID WHOLE EGG
STEELE, FR
VADEHRA, DV
BAKER, RC
POULTRY SCIENCE, 1967, 46 (05) : 1322 - &
[40] High hydrostatic pressure applications on liquid whole egg
Buzrul, Sencer
WORLDS POULTRY SCIENCE JOURNAL, 2021, 77 (01) : 71 - 90

← 1 2 3 4 5 →