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Risk assessment in miscellaneous food processing industries including producers of vegetables and spices
(VTT Technical Research Center of Finland, 2008)
Testing foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation ...
Rheological properties of liquid egg products (LEPS)
(Taylor & Francis, 2008-04)
Rheological properties were determined at 4°C (refrigerated temperature), 25°C (room temperature), 60°C (pasteurization temperature) for liquid whole egg (LWE) and liquid egg yolk (LEY) and 4, 25, 55.6°C for liquid egg ...