검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, Briand ED, Gillard A, Le Gouar Y, Musikaphun N, Pasco M, Dupont D, Nau F Journal of Food Engineering, 195, 40, 2017 |
| 2 |
Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, Briand ED, Gillard A, Le Gouar Y, Musikaphun N, Tanguy G, Pasco M, Dupont D, Nau F Journal of Food Engineering, 195, 137, 2017 |
| 3 |
Global overview of the risk linked to the Bacillus cereus group in the egg product industry: identification of food safety and food spoilage markers Techer C, Baron F, Delbrassinne L, Belaid R, Brunet N, Gillard A, Gonnet F, Cochet MF, Grosset N, Gautier M, Andjelkovic M, Lechevalier V, Jan S Journal of Applied Microbiology, 116(5), 1344, 2014 |