The Effects of Ultrapasteurization With and Without Homogenization on the Chemical, Physical, and Functional Properties of Aseptically Packaged Liquid Whole Egg-Reference-Cited by-同舟云学术

The Effects of Ultrapasteurization With and Without Homogenization on the Chemical, Physical, and Functional Properties of Aseptically Packaged Liquid Whole Egg

Published:1995-04 Issue:4 Volume:74 Page:742-752
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

MARTINEZ R.M.,DAWSON P.L.,BALL H.R.,SWARTZEL K.R.,WINN S.E.,GIESBRECHT F.G.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/74/4/742/4440196/poultrysci74-0742.pdf

Reference34 articles.

1. Official Methods of Analysis,1985

2. Functional properties of food;Baldwin,1986

3. Functionality and microbial stability of ultrapasteurized, aseptically packaged refrigerated whole egg;Ball;J. Food Sci.,1987

4. Alpha-amylase in whole egg and its sensitivity to pasteurization temperatures;Brooks;J. Hyg.,1962

5. Egg product pasteurization;Cunningham,1986

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