HOT-PACK PASTEURIZATION OF SALTED EGG PRODUCTS

被引：4

作者：

COTTERILL, OJ ^{[1
]}

GLAUERT, J ^{[1
]}

STEINHOFF, SE ^{[1
]}

BALDWIN, RE ^{[1
]}

机构：

[1] UNIV MISSOURI, DEPT FOOD SCI & NUTR, COLUMBIA, MO 65201 USA

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 02期

关键词：

D O I：

10.3382/ps.0530636

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

收藏

页码：636 / 645

页数：10

相关论文

共 17 条

[1] Amerine M., 1965, PRINCIPLES SENSORY E
[2] BANWART GJ, 1956, FOOD TECHNOL-CHICAGO, V10, P68
[3] BERGQUIST DH, 1961, Patent No. 2982663
[4] DESTRUCTION OF SALMONELLA-ORANIENBURG IN EGG-YOLK CONTAINING VARIOUS CONCENTRATIONS OF SALT AT LOW-TEMPERATURES
COTTERIL.OJ
GLAUERT, J
[J]. POULTRY SCIENCE, 1972, 51 (03) : 1060 - &
[5] THERMAL DESTRUCTION CURVES FOR SALMONELLA-ORANIENBURG IN EGG PRODUCTS
COTTERIL.OJ
GLAUERT, J
KRAUSE, GF
[J]. POULTRY SCIENCE, 1973, 52 (02) : 568 - 577
[6] THERMAL RESISTANCE OF SALMONELLAE IN EGG YOLK PRODUCTS CONTAINING SUGAR OR SALT
COTTERILL, OJ
GLAUERT, J
[J]. POULTRY SCIENCE, 1969, 48 (04) : 1156 - +
[7] COTTERILL OJ, 1972, POULTRY SCI, V51, P1796
[8] THERMAL RESISTANCE OF SALMONELLAE IN EGG YOLK CONTAINING 10 PER CENT SUGAR OR SALT AFTER STORAGE AT VARIOUS TEMPERATURES
COTTERILL, OJ
GLAUERT, J
[J]. POULTRY SCIENCE, 1971, 50 (01) : 109 - +
[9] GORMAN JM, 1973, EGG SCIENCE TECHNOLO
[10] FLOW CHARACTERISTICS IN HOLDING TUBES OF COMMERCIAL EGG PASTEURIZERS
KAUFMAN, VF
IJICHI, K
PUTNAM, GW
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1968, 31 (09): : 269 - &