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Effect of pasteurization of shell egg on its quality characteristics under ambient storage
Three thermal processes viz. dry (55°C, 2 h), moist (57°C, 5 min) and microwave (power 9, 20 sec) were studied to determine their efficacy for the pasteurization of intact chicken eggs based on the extent of inactivation of artificially inoculated Salmonella typhimurium (ST) in the yolk of shell egg...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer-Verlag
2010
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551002/ https://ncbi.nlm.nih.gov/pubmed/23572663 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0069-2 |
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