Improvement of microbiological quality of hen egg powder using gamma irradiation
Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Eg...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2020-01-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/693 |