Effect of UV irradiation, sample thickness and storage temperature on storability, bacterial activity and functional properties of liquid egg

Published 2014 View Full Article

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Title
Effect of UV irradiation, sample thickness and storage temperature on storability, bacterial activity and functional properties of liquid egg
Authors
Keywords
Liquid egg (yolk and albumen), Bacterial safety, Protein oxidation, Durability
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 7, Pages 4414-4422
Publisher
Springer Nature
Online
2014-08-30
DOI
10.1007/s13197-014-1509-1
References
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