Functional properties of liquid whole duck egg
The main objective of the study was to evaluate the functional properties of liquid whole duck egg (LWDE) that has been pasteurized (60°C for 3.5 min and 62°C for 40 min) and exposed to 6-continuous-freeze-thaw cycles (-10°C for 72 h0. The pasteurization process adequacy, microbiological, physico-ch...
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| Format: | Thesis |
| Language: | English |
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2007.
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