Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white - Concepedia

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Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

63

Citations

37

References

2014

Year

Agnese Panozzo, Lara Manzocco, Sonia Calligaris, Ingrid Bartolomeoli, Michela Maifreni, Giovanna Lippe, Maria Cristina Nicoli

Food Research International

Microbial InactivationHigh Hydrostatic PressureBacteriologyMicrobial PhysiologyFood MicrobiologyMicrobiologyHigh Pressure HomogenisationPublic HealthPoultry Science

References

	Year	Citations

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