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Browsing by Author "Curtis, Patricia A."

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Antimicrobial Testing and Sensory Evaluation of Clitocybe nuda Mushroom Extract in Liquid Whole Egg 

Gardner, Allen (2015-01-09)
The use of antimicrobial agents in the food industry is critical for the reduction and control of foodborne pathogens as part of food safety programs. The food industry is looking for new naturally occurring agents with ...

Effects of cool water washing of shell eggs on haugh unit, vitelline membrane strength, aerobic bacteria, yeast, and mold 

Caudill, Amber (2007-12-15)
Most retail shell eggs in the United States are washed in water that can be upwards of 49°C which increases the internal temperature of shell eggs. After processing, internal egg temperatures may be 6.1 to 7.8°C higher ...

Study of Chicken Egg Qualities Related to Different Protein Level Dietaries and Various Types Of Layers 

Dong, Xuan (2012-04-18)
To determine if strain (brown and white egg shell color type) or diet (16% crude protein, 15% crude protein and 14% crude protein) would affect the component portions of egg, protein composition of albumen, and whether the ...