Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta

Food Chemistry

Volumn 87, Issue 2, 2004, Pages 313-319

  Alamprese, C ^a   Rossi, M ^a   Casiraghi, E ^a   Hidalgo, A ^a   Rauzzino, F ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Egg product; Fresh egg pasta; Hygienic quality; Organic acid; Uracil

Indexed keywords

BUTYRIC ACID; LACTIC ACID; SUCCINIC ACID; URACIL;

ARTICLE; EGG; EGG PRODUCTION; FOOD QUALITY; HYGIENE; INCUBATOR; PASTA; QUALITY CONTROL; SANITATION; WHEAT;

TRITICUM AESTIVUM;

EID: 2342644184     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.030     Document Type: Article

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