Development of a pasteurization method based on radio frequency heating to ensure microbiological safety of liquid egg
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference46 articles.
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2. Effect of hydrostatic pressure pulsing on the inactivation of Salmonella Enteritidis in liquid whole egg;Bari;Foodborne Pathogens and Disease,2008
3. Characterization of radio frequency heating of fresh fruits influenced by dielectric properties;Birla;Journal of Food Engineering,2008
4. Salmonella enterica serotype Enteritidis and eggs: A national epidemic in the United States;Braden;Clinical Infectious Diseases,2006
5. Identification of genes associated with survival of Salmonella enterica serovar Enteritidis in chicken egg albumen;Clavijo;Applied and Environmental Microbiology,2006
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