IdézéskapcsolatNémeth Cs et al. Destruction of Salmonella Enteritidis in liquid egg white as the fuction of treatment temperature and heating rate. (2011) AGRÁR- ÉS VIDÉKFEJLESZTÉSI SZEMLE 1788-5345 6 1 314-319

Közlemény:
Andrássy Éva et al. 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:
Németh Cs et al. Destruction of Salmonella Enteritidis in liquid egg white as the fuction of treatment temperature and heating rate. (2011) AGRÁR- ÉS VIDÉKFEJLESZTÉSI SZEMLE 1788-5345 6 1 314-319
Független: Igen
2020-11-25 09:20