Shelf Life of Pasteurized Liquid Whole Egg
نویسندگان
چکیده
منابع مشابه
Ohmic processing of liquid whole egg, white egg and yolk
The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1973
ISSN: 0032-5791
DOI: 10.3382/ps.0521657