Batch pasteurization of liquid whole egg-Reference-Cited by-同舟云学术

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Batch pasteurization of liquid whole egg

Published:2007-06-28 Issue:5 Volume:19 Page:605-613
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

BARCLAY M. N. I.,POTTER T. D.,WIGGINS A. L.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb01877.x/fullpdf

Reference12 articles.

1. Batch pasteurisation of liquid whole egg;Brant;Poultry Science,1968

2. α-Amylase in whole egg and its sensitivity to pasteurisation temperatures;Books;Journal of Hygiene, Cambridge,1962

3. The Egg Products Industry in the Common Market;Erdtsiek;Proceedings of the Institute of Food Science and Technology (U. K.),1973

4. The pasteurisation of liquid whole egg and the evaluation of the baking properties of frozen whole egg;Heller;Journal of Hygiene, Cambridge,1962

5. α-Amylase test as a method of distinguishing unpasteurised egg products from pasteurised products;Imai;Poultry Science,1979

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Technical note: Batch pasteurization of liquid whole egg.;International Journal of Food Science & Technology;2007-06-28

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