首页> 外文OA文献 >The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg

【2h】

The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg

机译：液态全蛋的巴氏杀菌和冷冻全蛋的烘烤性能评估

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Heller, C. L.; Roberts, B. C.; Amos, A. J.; Smith, Muriel E.; Hobbs, Betty C.;
展开▼
作者单位

展开▼
年度 1962
总页数
原文格式 PDF
正文语种 en
中图分类

相似文献

外文文献
中文文献
专利

1. Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs [J] . Behzad Abbasnezhad, Nasser Hamdami, Mohammad Shahedi, Journal of Food Measurement and Characterization . 2014,第4期

机译：液体蛋白和蛋黄的热性卵卵蛋黄热物理和流变性质
2. CHANGES OF HEN EGGS AND THEIR COMPONENTS CAUSED BY NON-THERMAL PASTEURIZING TREATMENTS Ⅱ. SOME NON-MICROBIOLOGICAL EFFECTS OF GAMMA IRRADIATION OR HYDROSTATIC PRESSURE PROCESSING ON LIQUID EGG WHITE AND EGG YOLK [J] . E. ANDRASSY, J. FARKAS, ZS. SEREGELY, Acta Alimentaria . 2006,第3期

机译：非热粘贴疗法引起的鸡蛋及其成分的变化Ⅱ。 γ射线辐照或静水压力处理对液态蛋白和蛋黄的某些非微生物作用
3. Evaluation of the U.S. Department of Agriculture's Egg Pasteurization Processes on the Inactivation of High-Pathogenicity Avian Influenza Virus and Velogenic Newcastle Disease Virus in Processed Egg Products [J] . REVIS A. CHMIELEWSKI, JOAN R. BECK, DAVID E. SWAYNE Journal of food protection . 2013,第4期

机译：美国农业部鸡蛋巴氏杀菌工艺对加工蛋制品中高致病性禽流感病毒和新城疫新城疫病毒的灭活评估
4. PHYSICAL PROPERTIES OF EGG WHITES AND WHOLE EGGS RELEVANT TO MICROWAVE PASTEURIZATION [C] . Wenjia Zhang, Fang Liu, Zhongwei Tang, IMPI's Annual Microwave Power Symposium . 2012

机译：蛋白和整个卵的物理性质与微波抗杀菌相关
5. QUANTITATIVE DETERMINATION OF CERTAIN SHORT-CHAIN ACIDS IN FROZEN WHOLE EGGS BY GAS-LIQUID CHROMATOGRAPHY. [D] . STEINHAUER, JOHN EDWARD. 1968

机译：气相色谱法定量测定冷冻全蛋中的某些短链氨基酸。
6. The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg [O] . C. L. Heller, B. C. Roberts, A. J. Amos, 1962

机译：液态全蛋的巴氏杀菌和冷冻全蛋的烘烤性能评估
7. Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs [O] . Tong Liu, Bo Lv, Weixuan Zhao, 2020

机译：超高温杀菌对储存液体卵液体成分和功能性质的影响

The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg

著录项

引文网络

相似文献

相关主题

期刊订阅