Pasteurization of Liquid Egg White
- 1 October 1965
- journal article
- Published by Taylor & Francis in World's Poultry Science Journal
- Vol. 21 (4) , 365-369
- https://doi.org/10.1079/wps19650041
Abstract
Pasteurization of Liquid Egg White - Volume 21 Issue 4 - F. E. Cunningham, J. A. Garibaldi, K. Ijichi, Hans LineweaverThis publication has 12 references indexed in Scilit:
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- BETA-PROPIOLACTONE IS A CARCINOGENPublished by American Medical Association (AMA) ,1960
- Use of Salmonellae Antagonists in Fermenting Egg WhiteApplied Microbiology, 1960
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- Further Studies on Incomplete Carcinogenesis: Triethylene Melamine (T.E.M.), 1,2-Benzanthracene and β-Propiolactone, as Initiators of Skin Tumour Formation in the MouseBritish Journal of Cancer, 1955
- Salmonella Infection as a Food Industry ProblemPublished by Elsevier ,1951
- Factors Influencing the Effects of Heat Treatment on the Leavening Power of Egg WhitePoultry Science, 1948
- Pasteurization of Egg Yolk and WhitePoultry Science, 1947
- PASTEURIZATION OF LIQUlD‐EGG PRODUCTS.Journal of Food Science, 1946
- DRIED WHOLE EGG POWDER: XI. OCCURRENCE AND DISTRIBUTION OF SALMONELLA ORGANISMS IN CANADIAN POWDERCanadian Journal of Research, 1944