Sampedro, 2006 – Application of Pulsed Electric Fields in Egg and Egg Derivatives This content is only available to WEO Members, please log in or enquire about membership.
Rocculi, 2011 – Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen This content is only available to WEO Members, please log in or enquire about membership.
Riscardo, 2003 – Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-type Emulsions This content is only available to WEO Members, please log in or enquire about membership.
Nemeth, 2011 – Thermal destruction of Listeria monocytogenes in liquid egg products with heat treatment at lower temperature and longer than pasteurization This content is only available to WEO Members, please log in or enquire about membership.
Musgrove, 2012 – Evaluation of an Alcohol-based Sanitizer Spray’s Bactericidal Effects on Salmonella Inoculated onto Stainless Steel and Shell Egg Processing Equipment This content is only available to WEO Members, please log in or enquire about membership.
Monfort, 2012 – Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat and additives. This content is only available to WEO Members, please log in or enquire about membership.
Laca, 2010 – A method of egg yolk fractionation. Characterization of fractions This content is only available to WEO Members, please log in or enquire about membership.
Kaewmanee, 2011 – Effect of NaCl on thermal aggregation of egg white proteins from duck egg This content is only available to WEO Members, please log in or enquire about membership.
Kaewmanee, 2011 – Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting This content is only available to WEO Members, please log in or enquire about membership.
Ibarz, 1999 – Texture of egg gels induced by high hydrostatic pressure / Textura de geles de huevo obtenidos por alta presió This content is only available to WEO Members, please log in or enquire about membership.
Huang, 2012 – Estimation of egg freshness using S-ovalbumin as an indicator This content is only available to WEO Members, please log in or enquire about membership.
Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 1: Effect of the heating time This content is only available to WEO Members, please log in or enquire about membership.
Guilmineau, 2006 – Impact of a thermal treatment on the emulsifying properties of egg yolk. Part 2: Effect of the environmental conditions This content is only available to WEO Members, please log in or enquire about membership.