Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk-Reference-Cited by-同舟云学术

Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk

Published:2020-11 Issue: Volume:137 Page:109680
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Machado Lopes Stefani,Carmo da Silva Danielle,César Tondo Eduardo

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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2. America’s Test Kitchen. (2018). Salted egg yolks recipe | BBC Good Food. Retrieved August 12, 2020, from https://www.bbcgoodfood.com/recipes/salted-egg-yolks.

3. Physiochemical changes in sous-vide and conventionally cooked meat;Ayub;International Journal of Gastronomy and Food Science,2019

4. Electrohydrodynamic drying of sea cucumber (Stichopus japonicus);Bai;LWT - Food Science and Technology,2013

5. Baumer, O. (2018). Gema Curada - Um Upload no Ovo |. Retrieved August 12, 2020, from https://obagastronomia.com.br/gema-curada-um-upload-no-ovo/.

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