PASTEURIZATION OF LIQUID EGG PRODUCTS .5. THE EFFECT ON PERFORMANCE IN CUSTARDS AND SPONGE CAKES

被引：17

作者：

HANSON, HL

LOWE, B

STEWART, GF

机构：

来源：

关键词：

D O I：

10.3382/ps.0260277

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：277 / 283

页数：7

相关论文

共 7 条

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[4] PYKE WE, 1940, TECHNICAL B COLORADO, V27
[5] Pasteurization of Liquid Egg Products III. Destruction of Salmonella in Liquid Whole Egg
Winter, A. R.
Stewart, G. F.
[J]. AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1946, 36 (05): : 451 - 460
[6] WINTER AR, 1946, FOOD RES, V11, P229
[7] WINTER AR, 1947, IN PRESS PASTEURIZAT, V4