INVESTIGATION OF SALMONELLA CONTENT OF POWDERED WHOLE EGG WITH NOT MORE THAN TWO PER CENT MOISTURE CONTENT
- 1 November 1946
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 11 (6) , 521-524
- https://doi.org/10.1111/j.1365-2621.1946.tb16384.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- INVESTIGATION OF SALMONELLA CONTENT OF POWDERED WHOLE EGG WITH NOT MORE THAN TWO PER CENT MOISTURE CONTENT.Journal of Food Science, 1946
- DRIED WHOLE EGG POWDER: XII. THE EFFECT OF DRYING, STORAGE, AND COOKING ON THE SALMONELLA CONTENTCanadian Journal of Research, 1944