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机译:与微波巴氏杀菌有关的蛋白和全蛋的物理特性
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, United States;
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, United States;
UI/WSU bi-State School of Food Science, University of Idaho, Moscow, ID 83844-2312, United States;
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, United States;
Egg whites; Whole eggs; Dielectric properties; Gelation; Gel strength; Water holding capacity;
机译:微波或热水加热的白色鸡蛋在壳体内糊化中的选定后加热特性
机译:壳内巴氏杀菌的微波或热水加热蛋清的选定后加热特性
机译:鸡蛋成分的介电特性和带壳巴氏杀菌的微波加热
机译:蛋白和整个卵的物理性质与微波抗杀菌相关
机译:带壳蛋的微波巴氏杀菌---全面研究。
机译:初始细胞数对原料和巴氏杀菌液体卵鸡蛋白和蛋黄中沙门氏菌生长健身的影响
机译:用于壳杀菌的微波或热水加热蛋清的选择后加热性能