Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

Innovative Food Science & Emerging Technologies - Tập 14 - Trang 1-10 - 2012
Silvia Monfort1, Sergio Ramos2, Nicolás Meneses3, Dietrich Knorr3, Javier Raso1, Ignacio Álvarez1
1Food Science and Technology, Faculty of Veterinary, University of Zaragoza, Miguel Servet, 177 50013 Zaragoza, Spain
2Centro Nacional de Tecnología y Seguridad Alimentaria. 31570 San Adrián, Navarra, Spain
3Technische Universität Berlin, Department of Food Biotechnology and Food Process, Engineering, Koenigin-Luise-Str., 22, 14195 Berlin, Germany

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Innovative Food Science & Emerging Technologies

Tập 14

1-10

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