ShareEffect of freezing storage and high hydrostatic pressure on microbial viability in liquid whole egg-sucrose mixture.
Author(s) : UENO S., HAYASHI M., KIMIZUKA N., et al.
Type of article: Article
Details
- Original title: Effect of freezing storage and high hydrostatic pressure on microbial viability in liquid whole egg-sucrose mixture.
- Record ID : 30020714
- Languages: English
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 33 - n. 3
- Publication date: 2016/03
- DOI: http://dx.doi.org/10.11322/tjsrae.16-18NR_OA
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Effect of temperature and time of storage on pr...
- Author(s) : REHAULT-GODBERT S., BARON F., MIGNON-GRASTEAU S., et al.
- Date : 2010/09
- Languages : English
- Source: Journal of Food Protection - vol. 73 - n. 9
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The quality of radurised whole egg powder.
- Author(s) : KIJOWSKI J., MAGNUSKI T., ZABIELSKI J.
- Date : 1994/01
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 48 - n. 1
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Consumer education and information. Focus on: e...
- Author(s) : USDA, FSIS
- Date : 2001/04
- Languages : English
- Source: USDA, FSIS/www.fsis.usda.gov/www.walgreens.com - 6 p.
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STORAGE OF HARD-BOILED EGGS.
- Author(s) : SEEGER H., BIRU G., GEMMER H.
- Date : 1981
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 32 - n. 2
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Growth and heat resistance of Salmonella enteri...
- Author(s) : SAEED A. M., KOONS C. W.
- Date : 1993/11
- Languages : English
- Source: Journal of Food Protection - vol. 56 - n. 11
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