Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH Levels
Open Access
- 1 March 1968
- journal article
- Published by Elsevier in Poultry Science
- Vol. 47 (2) , 354-365
- https://doi.org/10.3382/ps.0470354
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
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