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Journal of Food Processing and Preservation

Volumn 8, Issue 3-4, 1985, Pages 219-224

PASTEURIZATION DESIGN CRITERIA FOR PRODUCTION OF EXTENDED SHELF‐LIFE REFRIGERATED LIQUID WHOLE EGG

(2) HAMID SAMIMI M H a SWARTZEL, K R a

a NORTH CAROLINA STATE UNIVERSITY (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986468700 PISSN: 01458892 EISSN: 17454549 Source Type: Journal
DOI: 10.1111/j.1745-4549.1985.tb00699.x Document Type: Article

Times cited : (19)

References (17)

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5
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6
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- KLINE, L.¹ SUGIHARA, T.F.²

7
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8
- 84986497133
- Heat resistance of Streptococcus faecalis var zymogenes in egg products
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9
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10
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- Heat resistant bacteria in pasteurized whole egg
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11
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12
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- Microbial flora of commercially pasteurized egg products
- (1970) Poultry Science , vol.49 , pp. 578
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13
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- Heat pasteurization of liquid whole egg
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14
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- Arrhenius kinetics as applied to product constituent losses in ultra high temperature processing
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15
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17
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.