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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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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | 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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