검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Effect of egg storage duration on the rheology of liquid egg products Kumbar V, Nedomova S, Strnkova J, Buchar J Journal of Food Engineering, 156, 45, 2015 |
| 2 |
Admittance measurements to assess the total solids and fat contents in liquid whole egg products Ragni L, Berardinelli A, Cevoli C, Sirri F Journal of Food Engineering, 107(2), 179, 2011 |
| 3 |
Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization Garcia-Gonzalez L, Geeraerd AH, Elst K, Van Ginneken L, Van Impe JF, Devlieghere F Journal of Supercritical Fluids, 51(1), 74, 2009 |
| 4 |
Energy analysis of liquid whole egg pasteurized by pulsed electric fields Gongora-Nieto MM, Pedrow PD, Swanson BG, Barbosa-Canovas GV Journal of Food Engineering, 57(3), 209, 2003 |