Effect of pasteurization of shell egg on its quality characteristics under ambient storage

Journal of Food Science and Technology

Volumn 47, Issue 4, 2010, Pages 420-425

  Shenga, E ^a   Singh, R P ^a   Yadav, A S ^a  

^a CENTRAL AVIAN RESEARCH INSTITUTE   (India)

Author keywords

Inactivation; Pasteurization; Salmonella typhimurium; Shell egg

Indexed keywords

ADVERSE EFFECT; AMBIENT CONDITIONS; AMBIENT STORAGE; COLIFORMS; DRY-HEATING; EGG SHELLS; FOAM STABILITY; HEAT PASTEURIZATION; INACTIVATION; MESOPHILIC BACTERIA; MOIST-HEAT TREATMENT; NATURALLY OCCURRING; PASTEURIZATION; PROTEIN SOLUBILITY; QUALITY CHARACTERISTIC; QUALITY EVALUATION; SALMONELLA TYPHIMURIUM; SHELL EGG; SHELL EGGS; THERMAL PROCESS; THIOBARBITURIC ACID;

ACIDS; ENZYME INHIBITION; LINEAR TRANSFORMATIONS; SALMONELLA; SHELLS (STRUCTURES);

PH EFFECTS;

BACTERIA (MICROORGANISMS); SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS;

EID: 78149384117     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0069-2     Document Type: Article

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