Abstract
A bibliographic review is presented of the scientific and technological problems in the thermal pasteurization of egg products and the possible advantages of the substitution of radiopasteurization. Current procedures of pasteurization are described. Conditioning of the egg products by congealing or dehydration prior to storage is discussed. A comparative examination is made of the physico-chemical properties of treated egg products and of the organoleptic qualities of the finished product. The present status of radiopasteurization, the problems to be solved, and the economic aspects are discussed. (JSR)
Citation Formats
Etienne, J C, Biltiau, J, and Rombaux, J P.
Scientific and technological aspects of the radiopasteurization of egg products.
CEC: N. p.,
1973.
Web.
Etienne, J C, Biltiau, J, & Rombaux, J P.
Scientific and technological aspects of the radiopasteurization of egg products.
CEC.
Etienne, J C, Biltiau, J, and Rombaux, J P.
1973.
"Scientific and technological aspects of the radiopasteurization of egg products."
CEC.
@misc{etde_4934621,
title = {Scientific and technological aspects of the radiopasteurization of egg products}
author = {Etienne, J C, Biltiau, J, and Rombaux, J P}
abstractNote = {A bibliographic review is presented of the scientific and technological problems in the thermal pasteurization of egg products and the possible advantages of the substitution of radiopasteurization. Current procedures of pasteurization are described. Conditioning of the egg products by congealing or dehydration prior to storage is discussed. A comparative examination is made of the physico-chemical properties of treated egg products and of the organoleptic qualities of the finished product. The present status of radiopasteurization, the problems to be solved, and the economic aspects are discussed. (JSR)}
place = {CEC}
year = {1973}
month = {Nov}
}
title = {Scientific and technological aspects of the radiopasteurization of egg products}
author = {Etienne, J C, Biltiau, J, and Rombaux, J P}
abstractNote = {A bibliographic review is presented of the scientific and technological problems in the thermal pasteurization of egg products and the possible advantages of the substitution of radiopasteurization. Current procedures of pasteurization are described. Conditioning of the egg products by congealing or dehydration prior to storage is discussed. A comparative examination is made of the physico-chemical properties of treated egg products and of the organoleptic qualities of the finished product. The present status of radiopasteurization, the problems to be solved, and the economic aspects are discussed. (JSR)}
place = {CEC}
year = {1973}
month = {Nov}
}