Survivor Curves of Selected Salmonella enteritidis Serotypes in Liquid Whole Egg Homogenates at 60°C.
Open Access
- 1 November 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (6) , 1772-1776
- https://doi.org/10.3382/ps.0501772
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Heat Survivor Curves of Food-Borne Bacteria Suspended in Commercially Sterilized Whole Milk. II. Bacteria Other than SalmonellaeJournal of Dairy Science, 1971
- Heat Survivor Curves of Food-Borne Bacteria Suspended in Commercially Sterilized Whole Milk. I. SalmonellaeJournal of Dairy Science, 1971
- Factors Affecting Resistance to Heat and Recovery of Heat-Injured BacteriaJournal of Dairy Science, 1969
- Number of Salmonellae in Commercially Broken Eggs Before PasteurizationPoultry Science, 1969
- Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH LevelsPoultry Science, 1968
- The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole eggEpidemiology and Infection, 1962
- HEAT RESISTANCE OP STRAINS OP SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITEaJournal of Food Science, 1954
- HEAT RESISTANCE IN LIQUID EGGS OF SOME STRAINS OF THE GENUS SALMONELLA a,bJournal of Food Science, 1954