Destruction of Salmonella Oranienburg in Egg Yolk Containing Various Concentrations of Salt at Low Temperatures
Open Access
- 1 May 1972
- journal article
- Published by Elsevier in Poultry Science
- Vol. 51 (3) , 1060-1061
- https://doi.org/10.3382/ps.0511060
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or SaltPoultry Science, 1969
- 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