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Flavor and appearance of whole shell eggs made safe with ozone pasteurization
Raw eggs are a potential health hazard and a new federally approved process uses ozone to maintain freshness while ensuring safety. The impact of an ozone process on the flavor, color, and shell integrity of eggs must be known for market acceptance. The visual perception and consumer acceptance of f...
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| Vydáno v: | Food Sci Nutr |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Blackwell Publishing Ltd
2014
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4237488/ https://ncbi.nlm.nih.gov/pubmed/25473516 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.134 |
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