RESAZURIN REDUCTION TEST AND MICROBIOLOGY OF EGG POWDERS PREPARED BY LYOPHILIZATION-Reference-Cited by-同舟云学术

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RESAZURIN REDUCTION TEST AND MICROBIOLOGY OF EGG POWDERS PREPARED BY LYOPHILIZATION

Published:1947-09 Issue:5 Volume:12 Page:372-380
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HIRSCHMANN DORIS J.,LIGHTBODY HOWARD D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1947.tb16429.x/fullpdf

Reference9 articles.

1. American Public Health Association , 1941 . Standard Methods for the Examination of Dairy Products. Eighth ed.

2. Association of Official Agricultural Chemists , 1940 . Official and Tentative Methods of Analysis. Fifth ed., 308 .

3. J. A. Berry, and E. R. Wolford, 1945 . Unpublished data.

Cited by 5 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. �ber Beziehungen zwischen chemischen Ver�nderungen und abweichenden Geruchseigenschaften in H�hner-Trockeneiwei? I. Mitteilung Qualitative und quantitative Erfassung der dialysierbaren Abbauprodukte;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1969-07

2. Modified Reduction Test to Predict the Shelf Life of Cottage Cheese;Journal of Dairy Science;1961-09

3. A RAPID METHOD FOR THE ESTIMATION OF THE BACTERIAL CONTENT OF PRECOOKED FROZEN FOODS;Journal of Food Science;1957-07

4. Biochemical Factors Influencing the Shelf Life of Dried Whole Eggs and Means for Their Control;Advances in Food Research;1948

5. EFFECT OF BACTERIA ON QUALITY OF STORED LYOPHILIZED EGG POWDERS;Journal of Food Science;1947-09

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