USE OF HIGH‐VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLK^a,^b,^c,

Publisher Website

1 November 1957

journal article
Published by Wiley in Journal of Food Science

Vol. 22 (6) , 572-589
https://doi.org/10.1111/j.1365-2621.1957.tb17518.x

Abstract

No abstract available

Keywords

HIGH VOLTAGE

This publication has 2 references indexed in Scilit:

Salmonella Infection as a Food Industry Problem
Published by Elsevier ,1951
Pasteurization of Liquid Egg Products
American Journal of Public Health and the Nations Health, 1946