Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs-Reference-Cited by-同舟云学术

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Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

Published:2010-04 Issue:3 Volume:43 Page:436-441
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Rossi Margherita,Casiraghi Ernestina,Primavesi Laura,Pompei Carlo,Hidalgo Alyssa

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter;Allais;Journal of Food Engineering,2006

2. Microbiological methods;AOAC International,1995

3. Egg and egg products;AOAC International,1995

4. Eggs and egg products. In, The technology of cake making;Bennion,1973

5. Functional and gel characteristics of liquid whole egg as affected by pH alteration;Chang;Journal of Food Engineering,2000

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