The Effect of Pasteurizing Liquid Whole Egg on Viscosity, α-amylase and Salmonella senftenburg
Open Access
- 1 November 1966
- journal article
- Published by Elsevier in Poultry Science
- Vol. 45 (6) , 1321-1327
- https://doi.org/10.3382/ps.0451321
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Pasteurization of Liquid Egg ProductsAmerican Journal of Public Health and the Nations Health, 1946
- PASTEURIZATION OF LIQUlD‐EGG PRODUCTS.Journal of Food Science, 1946