Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg-Based Chilled Desserts-Reference-Cited by-同舟云学术

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg-Based Chilled Desserts

Published:2015-01-14 Issue:2 Volume:80 Page:M389-M398
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Techer Clarisse¹,Daoud Amina¹,Madec Marie-Noëlle¹,Gautier Michel¹,Jan Sophie¹,Baron Florence¹

Affiliation:

1. Equipe Microbiologie de l'Oeuf et des Ovoproduits (Micov); UMR1253 Science et Technologie du Lait et de l’Œuf, Agrocampus Ouest, INRA; F-35042 Rennes France

Publisher

Wiley

Subject

Food Science

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3. Rapid and cost-effective method for microorganism enumeration based on miniaturization of the conventional plate-counting technique;Baron;Lait,2006

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