THE count of viable bacteria in freshly prepared dehydrated egg varies, in general, with the quality of the raw product and the method of dehydration. The counts in the product prepared from whole eggs by the spray process varied from 35 ยฐ in the good egg to 1,16o,ooo in the spots. In the product pr
โฆ LIBER โฆ
BACTERIAL FLORA OF FROZEN EGG PRODUCTS
โ Scribed by CAROLYN WRINKLE; H. H. WEISER; A. R. WINTER
- Book ID
- 108790783
- Publisher
- Institute of Food Technologists
- Year
- 1950
- Tongue
- English
- Weight
- 516 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.
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London, 1933,/3, CXII, 473-479) states that the freezing point of the yolk of the hen's egg may be taken as -0.57 ยฐ C., and the freezing point of the white as -0.420 C. When seeded separately, both the thick white and the thin white have the same freezing point, -0.420 C.
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