Food manufacturers use pasteurized egg products because of their convenience and ease in handling and storing.
食品生产商利用巴氏杀菌法来制作蛋制品是因为它可以减轻处理和贮存的工序。
Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.
“蛋制品”包括整个鸡蛋，蛋白，蛋黄和多种多样混合鸡蛋成分的用于加工和巴氏杀菌的产品，它们会以液态，冰冻或者干制的形式出现。
The law requires that all egg products distributed for consumption be pasteurized.
《蛋制品检测法》要求所有商用的蛋制品必须经过巴氏杀菌处理。
Dried egg whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
Dried egg whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
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