The Effect of Pasteurizing Liquid Whole Egg on Viscosity, α-amylase and Salmonella senftenburg-Reference-Cited by-同舟云学术

The Effect of Pasteurizing Liquid Whole Egg on Viscosity, α-amylase and Salmonella senftenburg

Published:1966-11 Issue:6 Volume:45 Page:1321-1327
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Reinke W.C.,Baker R.C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/45/6/1321/9645995/poultrysci45-1321.pdf

Reference16 articles.

1. Heat resistance in liquid eggs of some strains of the genus Salmonella.;Anellis;Food Research,,1954

2. Time temperature effects on Salmonella and Staphylococci in foods. III. Thermal death time studies.;Angelotti;Appl. Microbio.,1961

3. Alpha amylase in whole eggs and its sensitivity to pasteurization temperatures.;Brooks;J. Hyg.,1962

4. Salmonella organisms on and in chicken eggs.;Cantor;Poultry Sci.,1948

5. Goresline, H. E., K. M. Hayes, R. E. More, Jr., M. A. Howe, Jr. and E. E. Drewniak, 1951. Pasteurization of liquid whole egg under commercial conditions to eliminate Salmonella. U.S.D.A. Circular No. 897

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1. Review of Studies on the Thermal Resistance of Salmonellae;Journal of Food Protection;2000-06-01

2. The Effects of Ultrapasteurization With and Without Homogenization on the Chemical, Physical, and Functional Properties of Aseptically Packaged Liquid Whole Egg;Poultry Science;1995-04

3. Flow Behavior of Liquid Whole Egg During Thermal Treatments;Journal of Food Science;1984-01

4. References;Microbial Ecology of Foods;1980

5. Alpha-Amylase Test as a Method for Distinguishing Unpasteurized Egg Products from Pasteurized Products;Poultry Science;1979-07