Related content

Comparison of extraction conditions for milk and hen's egg allergens

By Steinhoff M.   Fischer M.   Paschke-Kratzin A.  

Food Additives & Contaminants: Part A, Vol. 28, Iss. 4, 2011-04 ,pp. : 373-383

Taylor & Francis Ltd

Access to resources Recommend Favorite

Clostridium tyrobutyricum Strains Show Wide Variation in Growth at Different NaCl, pH, and Temperature Conditions

By Ruusunen Marjo   Surakka Anu   Korkeala Hannu   Lindström Miia  

Journal of Food Protection, Vol. 75, Iss. 10, 2012-10 ,pp. : 1791-1795

International Association for Food Protection

Access to resources Recommend Favorite

Survival and Growth of Salmonella enterica Serovar Enteritidis in Membrane-Processed Liquid Egg White with pH, Temperature, and Storage Conditions as Controlling Factors

By Mukhopadhyay Sudarsan   Ukuku Dike   Phillips John G.   Juneja Vijay K.  

Journal of Food Protection, Vol. 75, Iss. 7, 2012-07 ,pp. : 1219-1226

International Association for Food Protection

Access to resources Recommend Favorite

Changes in the Antigenic and Immunoglobulin E–Binding Properties of Hen's Egg Albumin with the Combination of Heat and Gamma Irradiation Treatment

By Kim Mi-Jung   Lee Ju-Woon   Yook Hong-Sun   Lee Soo-Young   Kim Myung-Chul   Byun Myung-Woo  

Journal of Food Protection, Vol. 65, Iss. 7, 2002-07 ,pp. : 1192-1195

International Association for Food Protection

Access to resources Recommend Favorite

Change of an Egg Allergen in a White Layer Cake Containing Gamma-Irradiated Egg White

By Seo Ji-Hyun   Lee Ju-Woon   Lee You-Seok   Lee Soo-Young   Kim Mee-Ree   Yook Hong-Sun   Byun Myung-Woo  

Journal of Food Protection, Vol. 67, Iss. 8, 2004-08 ,pp. : 1725-1730

International Association for Food Protection

Access to resources Recommend Favorite