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Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder
The effect of electron beam (EB) irradiation on inactivation of foodborne microorganisms and the quality of whole egg powder (WEP) was investigated. WEP sample was irradiated (0, 1, 2, and 4 kGy) and stored for 2 months at 25°C. The D (10) values for Escherichia coli, Listeria monocytogenes, and Sal...
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| Pubblicato in: | Food Sci Biotechnol |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Korean Society of Food Science and Technology
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049213/ https://ncbi.nlm.nih.gov/pubmed/30263317 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0089-4 |
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