BATCH PASTEURIZATION OF LIQUID WHOLE EGG .I. BACTERIOLOGICAL AND FUNCTIONAL PROPERTY EVALUATION

被引：6

作者：

BRANT, AW

PATTERSON, GW

WALTERS, RE

机构：

来源：

关键词：

D O I：

10.3382/ps.0470878

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：878 / +

页数：1

共 31 条

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[8] PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG
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SMITH, ME
AMOS, AJ
ROBERTS, BC
[J]. JOURNAL OF HYGIENE, 1962, 60 (02) : 135 - &
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