Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs-Reference-Cited by-同舟云学术

Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs

Published:2002-01 Issue:1 Volume:67 Page:280-284
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Xie L.,Hettiarachchy N.S.,Ju Z.Y.,Meullenet J.,Wang H.,Slavik M.F.,Janes M.E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb11398.x/fullpdf

Reference19 articles.

1. [CDC] Centers for Disease Control and Prevention (U.S.) : 1990 . Update:Salmonella enteritidisinfections and shell eggs-United States . Morbidity and Morality Weekly Report; 39;106:489 -496 .

2. The Effect of Oiling Before and After Cleaning in Maintaining the Albumen Condition of Shell Eggs

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