Time-Temperature Relationships of Custards Made with Whole Egg Solids . I. In the Bain Marie
- 1 January 1961
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 38 (1) , 43-48
- https://doi.org/10.1016/s0002-8223(21)23066-6
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- HEAT RESISTANCE OP STRAINS OP SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITEaJournal of Food Science, 1954
- Microbiology of Spray-dried Whole Egg: II. Incidence and Types of SalmonellaAmerican Journal of Public Health and the Nations Health, 1947
- Pasteurization of Liquid Egg ProductsAmerican Journal of Public Health and the Nations Health, 1946
- STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS IV. EFFECT OF COOKING BAKERY CUSTARDSJournal of Food Science, 1942