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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...
में बचाया:
| मुख्य लेखकों: | , , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer-Verlag
2010
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| विषय: | |
| ऑनलाइन पहुंच: | 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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