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Information on global poultry, pig and animal feed markets.

Glenn Froning

Dr. Glenn W. Froning is Professor Emeritus, Department of Food Science & Technology, University of Nebraska-Lincoln, USA.

ARTICLES

Effect of commercial processing on shell microbiology

The egg industry uses high-speed washing methods, which have greatly improved control of wash water temperature, pH and proper use of detergents and sanitizers.
The egg industry uses high-speed washing methods, which have greatly improved control of wash water temperature, pH and proper use of detergents and sanitizers.
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Emerging egg technology: irradiation plus heat inactivates Salmonella

There has been increased interest in utilization of non-thermal methods to pasteurize liquid egg products.
Emerging egg technology: irradiation plus heat inactivates Salmonella There has been increased interest in utilization of non-thermal methods to pasteurize liquid egg products. By Dr. Glenn W. Froning Editor’s Note: Dr. Froning is Professor Emeritus, Department of Food Science and Technology, Unive
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Egg papers at the 2006 IFT meeting

Papers relating to pasteurization, microbial inhibition and functionality were of particular interest at the 2006 Institute of Food Technologists Meeting.
Papers relating to pasteurization, microbial inhibition and functionality were of particular interest at the 2006 Institute of Food Technologists Meeting.
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Emerging relationship of eggshell strength to SE contamination

Researchers found no significant correlation between shell strength and SE contamination in the egg contents.
Emerging relationship of eggshell strength to SE contamination Researchers found no significant correlation between shell strength and SE contamination in the egg contents. By Dr. Glenn W. Froning In a new study by Jones and Musgrove, 2005 (Journal of Food Protection 68:2035-2038) furthe
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