|
|||||
|
|
Changes in microbial,physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage |
|
| Authors: | Jing Wang Luping Gu Yujie Su Cuihua Chang Lilan Xu Yanjun Yang Junhua Li |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China School of Food Science and Technology, Jiangnan University, Wuxi, China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China |
| Abstract: | |
| Keywords: | pasteurized liquid whole egg refrigerated storage shelf-life psychrophile physiochemical properties functional properties |