Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs

Innovative Food Science and Emerging Technologies

Volumn 14, Issue , 2012, Pages 107-114

  De Souza, Poliana Mendes ^a,b   Fernández, Avelina ^a  

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

^b PONTIFICAL CATHOLIC UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Consumer acceptance; Egg; Minimal processing; Non thermal processing; Organoleptic; Sensory evaluation; Ultraviolet

Indexed keywords

CONSUMER ACCEPTANCE; EGG; MINIMAL PROCESSING; NON-THERMAL PROCESSING; ORGANOLEPTIC; SENSORY EVALUATION; ULTRAVIOLET;

ACCEPTANCE TESTS;

LIQUIDS;

EID: 84859542964     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.12.005     Document Type: Article

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