Explore: Heat In Food Processing
Discover books, insights, and more — all in one place.
Learn more about Heat In Food Processing with top reads curated from trusted sources — all in one place.
AI-Generated Overview About “heat-in-food-processing”:
Books Results
Source: The Open Library
The Open Library Search Results
Search results from The Open Library
1Heat stability of egg white proteins under minimal conditions that kill salmonellae
By Hans Lineweaver
“Heat stability of egg white proteins under minimal conditions that kill salmonellae” Metadata:
- Title: ➤ Heat stability of egg white proteins under minimal conditions that kill salmonellae
- Author: Hans Lineweaver
- Language: English
- Number of Pages: Median: 14
- Publisher: ➤ Agricultural Research Service, U.S. Dept. of Agriculture
- Publish Date: 1967
- Publish Location: Washington]
“Heat stability of egg white proteins under minimal conditions that kill salmonellae” Subjects and Themes:
- Subjects: ➤ Albumin - Effect on proteins - Salmonella group - Heat - Heat in food processing - Salmonella - Stability - Albumins
Edition Identifiers:
- The Open Library ID: OL33172343M - OL239317M
- Library of Congress Control Number (LCCN): agr67000261
Access and General Info:
- First Year Published: 1967
- Is Full Text Available: Yes
- Is The Book Public: Yes
- Access Status: Public
Online Access
Online Borrowing:
- Borrowing from Open Library: Borrowing link
- Borrowing from Archive.org: Borrowing link
Online Marketplaces
Find Heat stability of egg white proteins under minimal conditions that kill salmonellae at online marketplaces:
- Amazon: Audiable, Kindle and printed editions.
- Ebay: New & used books.