IdézéskapcsolatMukhopadhyay S. Effectiveness of Cross-Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant. (2009) JOURNAL OF FOOD SCIENCE 0022-1147 1750-3841 74 6 M319-M327

Közlemény:
Andrássy Éva. Changes of hen eggs and their components caused by non-thermal pasteurizing treatments II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk. (2006) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 35 5 305-318
Kapcsolódó cikk:
Mukhopadhyay S. Effectiveness of Cross-Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant. (2009) JOURNAL OF FOOD SCIENCE 0022-1147 1750-3841 74 6 M319-M327
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2020-11-30 15:03