Number of Salmonellae in Commercially Broken Eggs Before Pasteurization
Open Access
- 1 May 1969
- journal article
- Published by Elsevier in Poultry Science
- Vol. 48 (3) , 1096-1101
- https://doi.org/10.3382/ps.0481096
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Heat Resistance of Salmonella: the Uniqueness of Salmonella senftenberg 775WApplied Microbiology, 1969
- Heat Resistance of Salmonella in Various Egg ProductsApplied Microbiology, 1969
- Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH LevelsPoultry Science, 1968
- Factors Influencing Bacterial Contamination of Commercially Produced Liquid EggPoultry Science, 1967
- 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
- AN INVESTIGATION OF A SOURCE AND MODE OF ENTRY OF SALMONELLA ORGANISMS IN SPRAY‐DRIED WHOLE‐EGG POWDERJournal of Food Science, 1946