EFFECTS OF COMBINED HHP AND HEAT TREATMENT ON VISCOSITY AND MICROBIOLOGICAL SAFETY OF LIQUID EGG YOLK
Adrienn Toth, Csaba Nemeth, Ildiko Zeke, Peter Penksza, Karina Hidas, Laszlo Friedrich

Key words: HHP, Minimal processing, Egg products, Liquid egg yolk.

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Journal of Hygienic Engineering and Design