Processed egg products

Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption

Volumn , Issue , 2011, Pages 538-581

  Lechevalier, V ^a   Croguennec, T ^a   Anton, M ^b   Nau, F ^a  

^a AGROCAMPUS OUEST   (France)

^b INRA   (France)

Author keywords

Alternative stabilisation technology; Dry heating; Drying; Egg product; Egg white; Egg yolk; Functional property; Pasteurisation; Processing; Whole egg

Indexed keywords

EID: 84902217526     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857093912.4.538     Document Type: Chapter

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