Survival and development of Staphylococcus in egg products

LWT(2019)

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摘要
In this study, Staphylococcus has been employed to simulate a contamination of different egg foodstuffs. Liquid (egg white, egg yolk and whole egg) and also solid (Spanish potato omelette) products have been employed as model foods. The effect of different parameters, i.e. oxygen availability, cooking temperature and storage temperature, on microorganism survival and development has been evaluated. In addition, the structure of solid foods has been analysed by means of rheological measurements.
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关键词
Egg products,Food safety,Omelette,Rheology,Staphylococcus
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