Hot-Pack Pasteurization of Salted Egg Products ,
Open Access
- 1 March 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (2) , 636-645
- https://doi.org/10.3382/ps.0530636
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Thermal Destruction Curves for Salmonella oranienburg in Egg Products ,Poultry Science, 1973
- Destruction of Salmonella Oranienburg in Egg Yolk Containing Various Concentrations of Salt at Low TemperaturesPoultry Science, 1972
- A Study of Selected Characteristics of Hens’ Egg YolkPoultry Science, 1972
- Centrifuged Liquid Whole EggPoultry Science, 1971
- High Temperature Storage of Spray-Dried Egg WhitePoultry Science, 1971
- Thermal Resistance of Salmonellae in Egg Yolk Containing 10% Sugar or Salt after Storage at Various TemperaturesPoultry Science, 1971
- Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or SaltPoultry Science, 1969
- FLOW CHARACTERISTICS IN HOLDING TUBES OF COMMERCIAL EGG PASTEURIZERSJournal of Milk and Food Technology, 1968