| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2086920 | Innovative Food Science & Emerging Technologies | 2012 | 8 Pages |
Abstract
⺠Organoleptic attributes of UV-C treated liquid egg products preserved. ⺠Egg preparations preferred as the untreated. ⺠Overall quality acceptability comparable to untreated. ⺠No off-flavours detected. ⺠UV-C is a feasible alternative to heat.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Poliana Mendes de Souza, Avelina Fernández,