Heat resistance of Salmonella enteriditis in liquid (Coturnix japonica) eggs

The study was conducted to develop pasteurization protocols for liquid quail eggs(LQE) based on the D-values of Salmonella Enteritidis at 60°, 65°, and 70°C. The zootechnical, physico-chemical and microbiological qualities of quail eggs used as the raw material for LQE preparation intended for the p...

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Detalhes bibliográficos

Autor principal:	Rustia, Abigail Sebastian
Outros Autores:	Azanza, Ma. Patricia V.
Formato:	Tese
Idioma:	English
Publicado em:	2004.
Assuntos:	Food > Pasteurization. Salmonella enteritidis > Philippines. Japanese quail > Philippines. Poultry > Parasites. Egg trade > Philippines. Agriculture > Quality control. Food industry and trade > Quality control. Egg processing > Philippines. Quails > Eggs.