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- W2393109452 abstract "[Objective] To control the microbial contamination and ensure the quality of egg powder.[Method] The changes in the total bacterial count of six technical points,including the selection of fresh eggs,cleaning of eggshell,preparation of egg liquid,pasteurization,spray drying and packaging,were studied to determine the critical control points.[Result] Three critical points were finally concluded,which were pasteurization,spray drying and packaging.Through the three critical points,the total bacterial count could be controlled within the national standards of 10 000 cfu/g.[Conclusion] The results provided data for further establishing an effective HACCP system for the production of egg powder." @default.
- W2393109452 created "2016-06-24" @default.
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- W2393109452 date "2012-01-01" @default.
- W2393109452 modified "2023-09-24" @default.
- W2393109452 title "Study on Microbiological Critical Control Points in Egg Powder Processing" @default.
- W2393109452 hasPublicationYear "2012" @default.
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