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

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

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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...

Szczegółowa specyfikacja

Opis bibliograficzny
1. autor: Rustia, Abigail Sebastian
Kolejni autorzy: Azanza, Ma. Patricia V.
Format: Praca dyplomowa
Język:English
Wydane: 2004.
Hasła przedmiotowe:
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.