Pasteurization of Liquid Egg Products-Reference-Cited by-同舟云学术

Pasteurization of Liquid Egg Products

Published:1947-05 Issue:3 Volume:26 Page:277-283
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Hanson Helen L.,Lowe Belle,Stewart George F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/26/3/277/4495032/poultrysci26-0277.pdf

Reference7 articles.

1. Some methods and apparatus used in measuring the quality of eggs for cake making;King;Cereal Chemistry,1946

2. Pasteurization of liquid-egg products;Payawal;II. Effect of heat treatments on appearance and viscosity. Food Research,1946

3. Measuring and recording some characteristics of test sponge cakes;Platt;Cereal Chemistry,1933

4. Pyke, W. E. and G. Johnson, 1940. Preparing and baking yellow sponge cake at different altitudes. Technical bulletin 27. Colorado Experiment Station, Colorado State College, Fort Collins, Colorado.

5. Pasteurization of liquid-egg products;Winter;I. Bacteria reduction in liquid whole egg and improvement in keeping quality. Food Research,1946

Cited by 16 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. The baking properties of pasteurized whole egg;International Journal of Food Science & Technology;2007-06-28

2. Effect of initial product temperature and initial pH on foaming time during vacuum evaporation of liquid whole eggs;Poultry Science;1999-10

3. 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

4. Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage;Poultry Science;1989-11

5. Egg-Product Pasteurization;Egg Science and Technology;1986