Importance of fat percentage of liquid whole egg on inactivation of Salmonella enteritidis by high hydrostatic pressure processing

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R. Pla, E. Ponce, E. Sendra, J. Yuste and M. Mor-Mur

File Name: 1999/1999eggmeat/082_egg1999_ponce.pdf
Category: XIV European Symposium on the Quality of Poultry Meat and VIII European Symposium on the Quality of Eggs and Egg Products
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