Werkwijze en inrichting voor het behandelen van een vloeibaar eiprodukt

A method for treating a liquid egg product containing egg white and/or egg yolk in order to obtain an extended shelf life. The egg product is subjected to a pasteurization treatment, whereby the egg product is maintained at a temperature of about 60 DEG C. or more for some time. The egg product is a...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	JOEL CUTLER, ALBERT JACOBUS ROS, ADRIAAN GERRIT DEN HOLLANDER
Format:	Patent
Sprache:	dut
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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