Authors:
Jeantet, R
Baron, F
Nau, F
Roignant, M
Brule, G
Citation: R. Jeantet et al., High intensity pulsed electric fields applied to egg white: Effect of Salmonella enteritidis inactivation and protein denaturation, J FOOD PROT, 62(12), 1999, pp. 1381-1386