Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

Food Control

Volumn 22, Issue 8, 2011, Pages 1385-1392

  de Souza, Poliana M ^a   Fernández, Avelina ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Egg white; Egg yolk; Lipid oxidation; Liquid egg; Minimal processing; Non thermal processing; Salmonella; Ultraviolet

Indexed keywords

SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA; SALMONELLA ENTERITIDIS;

EID: 79953785560     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.02.017     Document Type: Article

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