Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or Salt
Open Access
- 1 July 1969
- journal article
- Published by Elsevier in Poultry Science
- Vol. 48 (4) , 1156-1166
- https://doi.org/10.3382/ps.0481156
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Equivalent Pasteurization Temperatures to Kill Salmonellae in Liquid Egg White at Various pH LevelsPoultry Science, 1968
- Effect of Sodium Chloride and Storage Temperature on the Growth of Salmonella oranienburg in Egg YolkPoultry Science, 1964
- Factors Affecting the Heat Resistance of Nonsporing OrganismsJournal of Applied Bacteriology, 1963