Lin Walker
Prestage Poultry Science
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Works (1)
2022 journal article
A comparative study for determination of thermal inactivation parameters of Salmonella in high gel and standard egg white powder using three methods
LWT-FOOD SCIENCE AND TECHNOLOGY, 172.
author keywords: Salmonella; Egg white powder; Low moisture foods; D-value; Z-value
doi.org (publisher)
Source: Web Of Science
Added: January 23, 2023
