Pasteurised eggs - a food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs

Octavian Augustin Mihalache, Maria João Monteiro, Loredana Dumitrascu, Corina Neagu, Vânia Ferreira, Marta Guimarães, Daniela Borda, Paula Teixeira, Anca Ioana Nicolau*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

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Agricultural and Biological Sciences

Food Science