a) 140F for 2 minutes
b) 145F for 2 minutes
c) 145F for 3 minutes
d) 140F for 3 minutes
Answer: d
Explanation: Eggs are pasteurized to destroy Salmonella enteritidi at 140F for 3 minutes. This process had no adverse effect on the protein stability, foam stability and foam volume of albumen during storage.
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