PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG

[1] ANELLIS A, 1954, FOOD RES, V19, P377

[2] ALPHA-AMYLASE IN WHOLE EGG AND ITS SENSITIVITY TO PASTEURIZATION TEMPERATURES [J]. JOURNAL OF HYGIENE, 1962, 60 (02) : 145 - &

[3] CALLOW B R, 1959, J Hyg (Lond), V57, P346

[4] HANNAN RS, 1957, S PROCESSING FOOD IO

[5] INGRAM M, 1961, 365 CAMBR REC MEM

[6] MURDOCK C. R., 1960, MONTH BULL MED RES COUNC [GT BRIT], V19, P134

[7] OSBORNE WW, 1954, FOOD RES, V19, P451

[8] A LABORATORY DETERMINATION OF DESTRUCTION OF ALPHA-AMYLASE AND SALMONELLAE IN WHOLE EGG BY HEAT PASTEURIZATION [J]. JOURNAL OF HYGIENE, 1962, 60 (02): : 153 - +

[1] ANELLIS A, 1954, FOOD RES, V19, P377

[2] ALPHA-AMYLASE IN WHOLE EGG AND ITS SENSITIVITY TO PASTEURIZATION TEMPERATURES [J]. JOURNAL OF HYGIENE, 1962, 60 (02) : 145 - &

[3] CALLOW B R, 1959, J Hyg (Lond), V57, P346

[4] HANNAN RS, 1957, S PROCESSING FOOD IO

[5] INGRAM M, 1961, 365 CAMBR REC MEM

[6] MURDOCK C. R., 1960, MONTH BULL MED RES COUNC [GT BRIT], V19, P134

[7] OSBORNE WW, 1954, FOOD RES, V19, P451

[8] A LABORATORY DETERMINATION OF DESTRUCTION OF ALPHA-AMYLASE AND SALMONELLAE IN WHOLE EGG BY HEAT PASTEURIZATION [J]. JOURNAL OF HYGIENE, 1962, 60 (02): : 153 - +