Lin Walker

Prestage Poultry Science

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.

By: S. Sun, N. Anderson, L. Walker & H. Thippareddi

author keywords: Salmonella; Egg white powder; Low moisture foods; D-value; Z-value
Source: Web Of Science
Added: January 23, 2023