Literature DB >> 13912308

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

D H SHRIMPTON, J B MONSEY, B C HOBBS, M E SMITH.   

Abstract

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

Mesh:

Substances:

Year:  1962        PMID: 13912308      PMCID: PMC2134410          DOI: 10.1017/s0022172400039425

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


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  4 in total

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

Authors:  J BROOKS
Journal:  J Hyg (Lond)       Date:  1962-06

2.  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.  A new phage-typing scheme for Salmonella typhi-murium.

Authors:  B R CALLOW
Journal:  J Hyg (Lond)       Date:  1959-09

4.  Pasteurization of Liquid Egg Products: III. Destruction of Salmonella in Liquid Whole Egg.

Authors:  A R Winter; G F Stewart; V H McFarlane; M Solowey
Journal:  Am J Public Health Nations Health       Date:  1946-05
  4 in total
  3 in total

1.  PASTEURIZATION OF LIQUID EGG.

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

2.  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.  Paratyphoid Fever from Frozen Chinese Eggs.

Authors: 
Journal:  Br Med J       Date:  1963-05-04
  3 in total

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