Certain Selected Characteristics of Frozen Whole Egg
- 1 October 1964
- journal article
- Published by Taylor & Francis in World's Poultry Science Journal
- Vol. 20 (4) , 269-276
- https://doi.org/10.1079/wps19640034
Abstract
Certain Selected Characteristics of Frozen Whole Egg - Volume 20 Issue 4 - C. F. SaundersKeywords
This publication has 3 references indexed in Scilit:
- A laboratory determination of the destruction of α-amylase and salmonellae in whole egg by heat pasteurizationEpidemiology and Infection, 1962
- α-Amylase in whole egg and its sensitivity to pasteurization temperaturesEpidemiology and Infection, 1962
- The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole eggEpidemiology and Infection, 1962