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Method of treating liquid egg and egg white with microwave energy to increase refrigerated shelf life
Method of treating liquid egg and egg white with microwave energy to increase refrigerated shelf life
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机译:用微波能量处理蛋液和蛋清以增加冷藏保质期的方法
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摘要
A method of treating liquid egg white and liquid whole egg and the product obtained thereby which comprises subjecting the liquid egg white or the liquid whole egg to microwave energy for a time sufficient to inactivate or destroy a sufficient amount of micro-organisms contained therein without significantly reducing the egg protein functionality so as to prevent extended shelf life of the egg white or whole egg.
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