Treatment process for the purpose of egg products killing of bacteria, in particular those of the salmonella - group

• 1. 一种肉蛋类产品中沙门氏菌快速检测试剂盒 [P] . 中国专利： CN107462719A . 2017-12-12
• 2. 一种非治疗目的的杀灭细菌的方法 [P] . 中国专利： CN112021315A . 2020-12-04
• 3. Apparatus for the treatment of egg products for the purpose of killing of the bacteria [P] . 德国专利： DE1492677A1 . 1969-01-16

  机译： 用于杀死细菌的蛋制品的治疗设备

• 4. A method for killing of bacteria, in particular, salmonella in egg products [P] . 德国专利： DE1186314B . 1965-01-28

  机译： 一种杀灭蛋制品中的细菌，特别是沙门氏菌的方法

• 5. treatment for egg products for abtoetung of bacteria, in particular those of the salmonella group. [P] . 德国专利： DE000001492721A . 1969-01-16

  机译： 蛋制品的处理，以去除细菌，特别是沙门氏菌类的细菌。

• 1. Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products [J] . Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye 微生物学（英文） . 2020,第009期
• 2. Preparation of PVC/PVP composite polymer membranes via phase inversion process for water treatment purposes [J] . Ahmed Bhran, Abeer Shoaib, Doaa Elsadeq, 中国化学工程学报（英文版） . 2018,第004期
• 3. Technological Innovation of Agricultural Products Processing Enterprises from the Perspective of Modern Marketing——A Case of Agricultural Products Processing Enterprises in Hubei Province,China [J] . 亚洲农业研究：英文版 . 2011,第003期
• 4. Implications of Electrical Impedance-Based Microbiological Technology in Pork Meat Processing Industry for the Rapid Detection and Quantification of Salmonella Spp. [J] . Cristina, Pablos, Javier, 食品科学与工程：英文版 . 2017,第001期
• 5. MOVEMENT PROTOCOL FOR LIQUID EGG PRODUCT, URTHER PROCESSED EGG PRODUCTS, INEDIBLE EGG, TABLE EGGS AND BROKEN EGG SHELLS, EGG-TYPE HATCHING EGGS, AND DAY-OLD CHICKS WITHIN, OUT OF, AND INTO A CONTROL A [C] . Hugo Medina Annual Meeting of the United States Animal Health Association . 2007
• 6. Bacteriophage treatment of hydrogen sulfide-producing bacteria and Salmonella biofilms in rendering processing environment. [D] . Gong, Chao. 2016
• 7. Detection of Salmonella in Eggs and Egg Products With Fluorescent Antibody [O] . John R. Haglund, John C. Ayres, Alan M. Paton, 1964
• 8. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017
• 9. Risk Assessments of 'Salmonella Enteritidis' in Shell Eggs and Salmonella spp. in Egg Products [R] . Coleman, M., Ebel, E., Golden, N., 2005

• 1. Operation of three parallel AN/AO processes to enrich denitrifying phosphorus removing bacteria for low strength wastewater treatment [J] . XIA Si-qing LIU Hong-bo . 环境科学学报：英文版 . 2006,第3期
• 2. 污泥厌氧消化和后续处理过程中沙门氏菌杀灭及VBNC发生研究 [C] . 符波 ,王燕 ,姜谦 . 第十五次全国环境微生物学学术研讨会 . 2012
• 3. 禽蛋类养殖业农产品绿色供应链管理体系构建及应用研究 [A] . 龙吟 . 2021