Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.
The lethal effects on spoilage microganisms and impact on the functional properties of pulsed electric fields(PEF) on samples of liquidwholeegg(LWE)were evaluated.
本文研究了高压脉冲电场对液蛋的杀菌效果及其对液蛋功能性质的影响。
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Compared to the traditional thermal processes, the high pressure process for liquidwholeegg, which has many advantages, has been proved to have a promising future.