| dc.contributor.author | Tóth, Adrienn | |
| dc.contributor.author | Németh, Csaba | |
| dc.contributor.author | Jónás, Gábor | |
| dc.contributor.author | Zeke, Ildikó | |
| dc.contributor.author | Csehi, Barbara | |
| dc.contributor.author | Salamon, Bertold | |
| dc.contributor.author | Fehér, Orsolya | |
| dc.contributor.author | Surányi, József | |
| dc.contributor.author | Póti, Péter | |
| dc.date.accessioned | 2021-03-24T11:42:25Z | |
| dc.date.available | 2021-03-24T11:42:25Z | |
| dc.date.issued | 2016-08 | |
| dc.identifier.citation | Magyar Állatorvosok Lapja 138(8),495-502. (2016) | en_US |
| dc.identifier.uri | http://hdl.handle.net/10832/2785 | |
| dc.description.abstract | SUMMARY
In the study the opportunities to preserve egg products are presented, high lighting the developments of the last 25 years. Thermal and non-thermal preser vation technologies and preservatives for the production of liquid egg products
are described. The microbiological risk reduction and influences on sensorial and
techno-functional quality of the different technologies are compared. In the
article it is shown that the inactivation of pathogens and spoilage microbes is
solved with uniformed, very similar technological parameters in industrial con ditions. In turn, several research results are available to develop more effective
technologies preserving the original properties. | en_US |
| dc.language.iso | hu | en_US |
| dc.publisher | Magyar Állatorvosok Lapja | en_US |
| dc.title | A tojáslétermékek tartósításának fejlődése az elmúlt 25 évben | en_US |
| dc.title.alternative | Development of egg product’s preservation in the last 25 years | en_US |
| dc.type | Article | en_US |
| dcterms.bibliographicCitation | Magyar Állatorvosok Lapja 138(8),495-502.(2016) | |
