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Uracil as a potentially useful indicator of spoilage in egg products = L'uracile en tant qu'indicateur potentiel de la dégradation des ovoproduitsMORRIS, C. E; HOERNING, E. F; ST ANGELO, A. J et al.Journal of food science. 1989, Vol 54, Num 3, pp 581-583, issn 0022-1147Article

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Ovoproduits : quel cracking ? = Egg products : what sort of cracking ?LANGLEY-DANYSZ, P.Revue laitière française. 1996, Num 563, pp 25-27, issn 0035-3590Article

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Growth Modeling of Listeria monocytogenes in Pasteurized Liquid EggOHKOCHI, Miho; KOSEKI, Shigenobu; KUNOU, Masaaki et al.Journal of food protection. 2013, Vol 76, Num 9, pp 1549-1556, issn 0362-028X, 8 p.Article

Properties of emu (Dromaius novaehollandiae) albumen proteinsTAKEUCHI, Junko; MAEHASHI, Kenji; YASUTAKE, Yoshiaki et al.Food research international. 2012, Vol 49, Num 1, pp 567-571, issn 0963-9969, 5 p.Article

Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated eggsAL-BACHIR, Mahfouz; ZEINOU, Ruba.Journal of food safety. 2006, Vol 26, Num 4, pp 348-360, issn 0149-6085, 13 p.Article

Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pastaALAMPRESE, Cristina; IAMETTI, Stefania; ROSSI, Margherita et al.European food research & technology (Print). 2005, Vol 221, Num 6, pp 759-767, issn 1438-2377, 9 p.Article

Efficacy of egg cleaning compounds on eggshells contaminated with Salmonella enterica serovar EnteritidisSOLJOUR, Gaudy; MAFU AKIER ASSANTA; MESSIER, Serge et al.Journal of food protection. 2004, Vol 67, Num 4, pp 706-712, issn 0362-028X, 7 p.Article