Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction-Reference-Cited by-同舟云学术

Improvement in the radio frequency method to pasteurise shell eggs by automation and cost reduction

Published:2018-06-12 Issue:11 Volume:53 Page:2500-2508
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Geveke David J.¹^ORCID,Bigley Andrew B. W.¹,Brunkhorst Christopher D.²,Jones Deana R.³,Tilman Eric D.¹

Affiliation:

1. Food Safety and Intervention Technologies Research Unit; Eastern Regional Research Center; Agricultural Research Service; U.S. Department of Agriculture; 600 East Mermaid Lane Wyndmoor PA 19038 USA

2. Princeton Plasma Physics Laboratory; Princeton University; PO Box 451 Princeton NJ 08543 USA

3. Egg Safety and Quality Research Unit; U.S. National Poultry Research Center; Agricultural Research Service; U.S. Department of Agriculture; 950 College Station Road Athens GA 30605 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13843/fullpdf

Reference24 articles.

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3. Physical and functional properties of gamma irradiated liquid egg white;Ball;Poultry Science,1968

4. Batz , M.B. Hoffmann , S.A. Krupnick , A.J. et al 2004 Identifying the most significant microbiological foodborne hazards to public health: a new risk ranking model http://www.rff.org/files/sharepoint/WorkImages/Download/FRSC-DP-01.pdf

5. Effects of proteins from hen egg yolk on human platelet aggregation and blood coagulation;Cho;Biological & Pharmaceutical Bulletin,2003

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