PASTEURIZED FROZEN WHOLE EGG AND YOLK FOR MAYONNAISE PRODUCTION
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1951.tb17347.x/fullpdf
Reference15 articles.
1. Association of Official Agricultural Chemists , 1945 . Methods of analysis, 750 -751 .
2. DRIED WHOLE EGG POWDER: XXI. PASTEURIZATION OF LIQUID EGG AND ITS EFFECT ON QUALITY OF THE POWDER
3. Pasteurization of Liquid Egg Products
4. New culture media based on sodium desoxycholate for the isolation of intestinal pathogens and for the enumeration of colon bacilli in milk and water
5. BelleLowe, 1943 . Experimental Cookery p.303 . John Wiley and Sons, New York.
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