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...

Mô tả đầy đủ

Chi tiết về thư mục

Tác giả chính:	Rustia, Abigail Sebastian
Tác giả khác:	Azanza, Ma. Patricia V.
Định dạng:	Luận văn
Ngôn ngữ:	English
Được phát hành:	2004.
Những chủ đề:	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.