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Microbial quality of whole egg powder.

Author(s) : SATYANARAYANA RAO T. S., GOPALA RAO K. R., SANKARAN R.

Type of article: Article

Summary

The application of good manufacturing practices in the preparation of freeze-dried and foam-mat-dried whole egg powders and packing in three package systems resulted in obtaining a microbiologically safe and good quality product which could be stored for considerably longer periods of time.

Details

  • Original title: Microbial quality of whole egg powder.
  • Record ID : 1994-0591
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 1
  • Publication date: 1993/01
  • Document available for consultation in the library of the IIR headquarters only.

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