Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Mohammad H. Hamid-Samimi"'
Publikováno v:
Journal of Food Science. 52:1212-1218
Raw, liquid whole egg was ultrapasteurized and aseptically packaged to extend the refrigerated shelf-life and maintain functional quality. Nine processes ranged from 63.7–72.2°C for 2.7 to 192.2 sec and resulted in shelf-lives ranging from 4 to >2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d7da161bc9bb7ab0fe0af4dc868f0c6
https://doi.org/10.1111/j.1365-2621.1987.tb14046.x
https://doi.org/10.1111/j.1365-2621.1987.tb14046.x
Publikováno v:
Journal of Food Science. 49:132-136
Costs of handling and loss of functional properties of frozen liquid whole egg (LWE) has stimulated interest in a refrigerated product. To maintain adequate shelf life at refrigeration temperatures a heat treatment more severe than normal pasteurizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3877620652a1aceb28a8977c596d2cd2
https://doi.org/10.1111/j.1365-2621.1984.tb13689.x
https://doi.org/10.1111/j.1365-2621.1984.tb13689.x