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- W2125871123 abstract "INTRODUCTION POSSIBILITIES of preserving foods by applications of ionizing radiations have prompted numerous investigations during the past decade. Most of these studies have been primarily concerned with the micro-biological and organoleptic properties of irradiated foods. The possibility of control and elimination of Salmonella in egg products has received considerable attention. Results obtained in these studies indicate that ionizing radiation as a means of pasteurizing egg products has excellent potential (Ketchum et al., 1965). The ability of radiation pasteurization to control Salmonella in egg products has been amply demonstrated. Comer et al. (1963) reported that 0.54 Mrad. of gamma radiation would be sufficient to destroy or control eighteen species of Salmonella in frozen whole egg. Other workers using different egg products, other sources of ionizing radiation, and various species of Salmonella have reported similar results (Proctor et al., 1953; Nickerson et al., 1957; Brooks et al., 1959; and Mossel, 1960). The . . ." @default.
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- W2125871123 date "1968-09-01" @default.
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- W2125871123 title "Physical and Functional Properties of Gamma Irradiated Liquid Egg White" @default.
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- W2125871123 doi "https://doi.org/10.3382/ps.0471481" @default.
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