Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment

Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment

Bibliographic Details
Main Author:	Maxkwee, Esther Nova Ho
Language:	English
Published:	The Ohio State University / OhioLINK 2013
Subjects:	Food Science Ozone Sensory Eggs Pasteurization Acceptance
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1366213938

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