Author:
BARCLAY M. N. I.,WIGGINS A. L.
Subject
Industrial and Manufacturing Engineering,Food Science
Reference4 articles.
1. Batch pasteurization of liquid whole egg;Barclay;Journal of Food Technology,1984
2. Some methods and apparatus used in measuring the quality of eggs for cake making;King;Cereal Chemistry,1936
3. The pasteurisation of liquid whole egg;Murdoch;Ministry of Health and Public Health Laboratory Service Monthly Bulletin,1960
4. A laboratory determination of the destruction of α-amylase and Salmonella in whole egg by heat pasteurization;Shrimpton;Journal of Hygiene, Cambridge,1962