The effect of shell egg pasteurization on the protein quality of albumen

Poultry Science

Volumn 80, Issue 6, 2001, Pages 821-824

  Hank, C R ^a   Kunkel, M E ^a   Dawson, P L ^a   Acton, J C ^a   Wardlaw Jr , F B ^a  

^a CLEMSON UNIVERSITY   (United States)

Author keywords

Egg protein nutritional quality; In vitro protein digestibility; In shell pasteurization; Protein quality

Indexed keywords

GALLUS GALLUS;

AMINO ACID; OVALBUMIN;

ANIMAL; ARTICLE; CHICKEN; DIGESTION; DISINFECTION; EGG SHELL; FEMALE; FOOD HANDLING; FOOD POISONING; HEAT; METHODOLOGY; NUTRITIONAL VALUE; PROTEIN DENATURATION; QUALITY CONTROL; STANDARD; TIME;

AMINO ACIDS; ANIMALS; CHICKENS; DIGESTION; DISINFECTION; EGG SHELL; FEMALE; FOOD HANDLING; HEAT; NUTRITIVE VALUE; OVALBUMIN; PROTEIN DENATURATION; QUALITY CONTROL; SALMONELLA FOOD POISONING; TIME FACTORS;

EID: 0035378731     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.6.821     Document Type: Article

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