Literature DB >> 13873466

alpha-Amylase in whole egg and its sensitivity to pasteurization temperatures.

J BROOKS.   

Abstract

Keywords:  AMYLASES; EGGS/chemistry; FOOD PRESERVATION; SALMONELLA INFECTIONS/prevention and control

Mesh：

Substances：

Year:  1962        PMID： 13873466      PMCID： PMC2134402          DOI： 10.1017/s0022172400039413

Source DB:  PubMed          Journal:  J Hyg (Lond)        ISSN： 0022-1724


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  3 in total

1.  The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg.

Authors:  C L HELLER; B C ROBERTS; A J AMOS; M E SMITH; B C HOBBS
Journal:  J Hyg (Lond)       Date:  1962-06

2.  The effect of nitrite on nitratase adaptation in E. coli.

Authors:  B P EDDY
Journal:  Antonie Van Leeuwenhoek       Date:  1958       Impact factor: 2.271

3.  II. Determination of the holding time of plants pasteurizing ice cream mix.

Authors:  G H BOTHAM
Journal:  Mon Bull Minist Health Public Health Lab Serv       Date:  1952-04
  3 in total
  3 in total

1.  PASTEURIZATION OF LIQUID EGG.

Authors:  P VUORINEN
Journal:  Br Med J       Date:  1963-09-28

2.  A laboratory determination of the destruction of alpha-amylase and salmonellae in whole egg by heat pasteurization.

Authors:  D H SHRIMPTON; J B MONSEY; B C HOBBS; M E SMITH
Journal:  J Hyg (Lond)       Date:  1962-06

3.  The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg.

Authors:  C L HELLER; B C ROBERTS; A J AMOS; M E SMITH; B C HOBBS
Journal:  J Hyg (Lond)       Date:  1962-06
  3 in total

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