Effect of Ozone Treatment for Sanitation of Egg
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201215239617995.pdf
Reference20 articles.
1. [30] Microsomal lipid peroxidation
2. Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers
3. The effect of irradiation on the functional properties of spray-dried egg white protein
4. Penetration of Salmonella enteritidis and Salmonella heidelberg into egg yolks in an in vitro contamination model
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1. The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature;Journal of Food Processing and Preservation;2021-01-24
2. Ozone treatment as a disinfectant of commercial eggs to preserve function quality;The Indian Journal of Animal Sciences;2020-09-21
3. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis;International Journal of Food Science & Technology;2020-04
4. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes;International Journal of Food Science & Technology;2019-07-28
5. Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage;Journal of the Science of Food and Agriculture;2015-10-20
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