Heat resistance of Salmonella enteriditis in liquid (Coturnix japonica) eggs

Heat resistance of Salmonella enteriditis in liquid (Coturnix japonica) eggs

The study was conducted to develop pasteurization protocols for liquid quail eggs(LQE) based on the D-values of Salmonella Enteritidis at 60°, 65°, and 70°C. The zootechnical, physico-chemical and microbiological qualities of quail eggs used as the raw material for LQE preparation intended for the p...

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Bibliographic Details
Main Author: Rustia, Abigail Sebastian
Other Authors: Azanza, Ma. Patricia V.
Format: Thesis
Language:English
Published: 2004.
Subjects:
Food > Pasteurization.
Salmonella enteritidis > Philippines.
Japanese quail > Philippines.
Poultry > Parasites.
Egg trade > Philippines.
Agriculture > Quality control.
Food industry and trade > Quality control.
Egg processing > Philippines.
Quails > Eggs.