Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs-Reference-Cited by-同舟云学术

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Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs

Published:2008-05 Issue:2 Volume:86 Page:207-214
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dev S.R.S.,Raghavan G.S.V.,Gariepy Y.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Some analyzes of egg-shell keratin;Calvery;Journal of Biological Chemistry,1933

2. The dielectric properties of water and heavy water;Collie;Proceedings of the Physical Society,1948

3. Dielectric properties of foods;Datta,2005

4. Microwave pasteurization of shell eggs;Fleischman,2004

5. FSIS-USDA. (2006). Risk Assessments for Salmonella enteritidis in Shell Eggs and Salmonella spp. in Egg Products. Omaha, NE: FSIS.

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