ShareTREATMENT OF DEHYDRATED AND FROZEN LIQUID EGG WHITE BY IONIZING RADIATION.
SUR LE TRAITEMENT PAR RAYONNEMENTS IONISANTS DE BLANC D'OEUF LIQUIDE, DESHYDRATE OU CONGELE.
Author(s) : FERRANDO R.
Type of article: Article
Summary
ADOPTION OF A REPORT GIVING FAVOURABLE ADVICE FOR THE APPLICATION OF IONIZATION TO THIS TYPE OF PRODUCT AS BACTERICIDAL TREATMENT (TESTS ON SALMONELLAE) WITH ACCURATE DEFINITION OF THE STORAGE CONDITIONS OF THE PRODUCTS TREATED IN THIS MANNER.
Details
- Original title: SUR LE TRAITEMENT PAR RAYONNEMENTS IONISANTS DE BLANC D'OEUF LIQUIDE, DESHYDRATE OU CONGELE.
- Record ID : 1988-1949
- Languages: French
- Source: Bull. Acad. natl. Méd. - vol. 171 - n. 6
- Publication date: 1987
Links
See the source
Indexing
- Themes: Eggs and egg products
- Keywords: Egg white; Microbiology; Egg; Ionizing irradiation; Freezing
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- Date : 1990
- Languages : French
- Source: J. off. Répub. fr., Lois Décrets - vol. 122 - n. 267
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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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The European market for egg products.
- Author(s) : BOSSTRAETEN F. van
- Date : 1995
- Languages : English
- Source: Int. Food Ingredients - n. 4
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Effect of gamma irradiation on the physico-chem...
- Author(s) : MA C. Y., HARWALKAR V. R., POSTE L. M., SAHASRABUDHE M. R.
- Date : 1993
- Languages : English
- Source: Food Res. int. - vol. 26 - n. 4
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PHYSICAL AND CHEMICAL CHANGES OF EGG WHITE DURI...
- Author(s) : LOBZOV K. I., MUKOSEEVA Z. A.
- Date : 1985
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 11
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