Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties

Poultry Science

Volumn 75, Issue 6, 1996, Pages 803-808

  Wong, Y C ^a   Herald, T J ^a   Hachmeister, K A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Functional properties; Irradiation; Liquid egg white; Microbiological properties; Pasteurization

Indexed keywords

EGG PROTEIN; EGG WHITE;

ANIMAL; ARTICLE; CHICKEN; COLOR; COMPARATIVE STUDY; COOKING; FEMALE; FOOD IRRADIATION; FREEZING; HEAT; MICROBIOLOGY; PH; STANDARD; TIME; VISCOSITY;

ANIMALS; CHICKENS; COLOR; COOKERY; EGG PROTEINS; EGG WHITE; FEMALE; FOOD IRRADIATION; HEAT; HYDROGEN-ION CONCENTRATION; REFRIGERATION; TIME FACTORS; VISCOSITY;

EID: 0030160361     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.3382/ps.0750803     Document Type: Review

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