Nisaplin® in pasteurised liquid egg
Use of Nisaplin® as a preservative in pasteurised liquid egg products
Published: September 24, 2007
Summary
Abstract presented at the International Egg Forum 2007 (Belgium). Our gratitude to authors and organizers, especially Mr. Michael Grech and Agra Informa Ltd., for their kind collaboration. It is a mandatory requirement that pasteurised liquid egg products are sufficiently heat processed to ensure the destruction of Salmonella. However, some bacteria especially those that produce heat resist...
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8 de diciembre de 2011
Good article about Use of Nisaplin as a preservative in pasteurised liquid egg products. I my self i used nisin in pasteurized egg and i succeed to extend the shelf life to 21 days instead of 12 days ,and still the microbial analysis is accepted.
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19 de octubre de 2013
Good article, Just I need, thanks
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23 de mayo de 2015
What is the dosage level could be used (PPM) or mg per Metric ton
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5 de noviembre de 2015
Good article,thanks
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9 de noviembre de 2015
I would like to speak to a professional,so that i could solve my problem. Is there any contact number?
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30 de diciembre de 2015
Very useful article, thanks
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26 de julio de 2016
Yes. I would like to have the details on Nisaplin as i would like to use it in Pasteurized liquid egg products.( tailor made beverages with different flavoring ) In that case what is the self life can be extended and what is the storage temp. _ A.P.Moorthy
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26 de julio de 2016
Where i can have this samples for trial & what is the dosage level in end beverages
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