Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution

Journal of Food Protection

Volumn 66, Issue 5, 2003, Pages 825-832

  Baron, Florence ^a   Nau, Françoise ^b   Guérin Dubiard, Catherine ^b   Gonnet, Fabienne ^a   Dubois, Jean Jacques ^b   Gautier, Michel ^a  

^a Laboratoire de Microbiologie   (France)

^b UMR Ovoproduits 1055   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); SALMONELLA;

EID: 0038036882     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-66.5.825     Document Type: Article

References (32)

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