BATCH PASTEURIZATION OF LIQUID WHOLE EGG

被引：0

作者：

BARCLAY, MNI ^{[1
]}

POTTER, TD ^{[1
]}

WIGGINS, AL ^{[1
]}

机构：

[1] W SCOTLAND AGR COLL,DEPT DAIRY TECHNOL,AUCHINCRUIVE KA6 5HW,AYR,SCOTLAND

来源：

JOURNAL OF FOOD TECHNOLOGY | 1984年 / 19卷 / 05期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：605 / 613

页数：9

共 12 条

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BRANT, AW ;

PATTERSON, GW ;

WALTERS, RE .

POULTRY SCIENCE, 1968, 47 (03) :878-+

[2] ALPHA-AMYLASE IN WHOLE EGG AND ITS SENSITIVITY TO PASTEURIZATION TEMPERATURES [J].

BROOKS, J .

JOURNAL OF HYGIENE, 1962, 60 (02) :145-&

[3]

ERDTSIEK B, 1973, P I FOOD SCI TECHNOL, V6, P66

[4] PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG [J].

HELLER, CL ;

HOBBS, BC ;

SMITH, ME ;

AMOS, AJ ;

ROBERTS, BC .

JOURNAL OF HYGIENE, 1962, 60 (02) :135-&

[5] ALPHA-AMYLASE TEST AS A METHOD FOR DISTINGUISHING UNPASTEURIZED EGG PRODUCTS FROM PASTEURIZED PRODUCTS [J].

IMAI, C .

POULTRY SCIENCE, 1979, 58 (04) :815-823

[6]

KING FB, 1936, CEREAL CHEM, V13, P37

[7]

LINEWEAVER H, 1969, EGG PASTEURISATION M, P74

[8]

MACDONNELL LR, 1955, FOOD TECHNOL-CHICAGO, V9, P49

[9]

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

[10] THERMAL INACTIVATION OF ALPHA-AMYLASE IN VARIOUS LIQUID EGG PRODUCTS [J].

MURTHY, GK .

JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :352-&

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