Rheological changes in irradiated chicken eggs-Reference-Cited by-同舟云学术

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Rheological changes in irradiated chicken eggs

Published:1998-06 Issue:1-6 Volume:52 Page:59-62
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Ferreira Lúcia F.S.,Del Mastro Nélida L.

Publisher

Elsevier BV

Subject

Radiation

Reference9 articles.

1. Occurrence of lipid oxidation products in foods;Addis;Food Tech. Toxicol.,1986

2. Irradiation of chicken egg white. I. Effect on proteinase inhibitors;Fossum;Acta vet. scand.,1973

3. Radiation control of salmonella in food and feed products;IAEA;Techn. Rep. n° 22,1963

4. Chemical and organoleptic of irradiated dried whole egg and egg yolk;Katusin-Razem;J. Food Prot.,1989

5. FOODBORNE ILNESS: Role of Home Food Handling Practices;Knabel;Food Tech.,1995

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1. Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review;Comprehensive Reviews in Food Science and Food Safety;2019-06-13

2. Effects of Gamma Radiation for Microbiological Control in Eggs;Egg Innovations and Strategies for Improvements;2017

3. Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder;Food Science and Biotechnology;2016-04

4. SENSORY ASPECTS AND REDUCTION OF Salmonella IN IRRADIATED EGG POWDER;Ciência e Agrotecnologia;2015-10

5. Ionizing Radiation of Eggs;Food Irradiation Research and Technology;2012-09-19

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