Thermal Resistance of Salmonellae in Egg Yolk Containing 10% Sugar or Salt after Storage at Various Temperatures
Open Access
- 1 January 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (1) , 109-115
- https://doi.org/10.3382/ps.0500109
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- High Temperature Storage of Spray-Dried Egg WhitePoultry Science, 1971
- Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or SaltPoultry Science, 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
- Effect of Sodium Chloride and Storage Temperature on the Growth of Salmonella oranienburg in Egg YolkPoultry Science, 1964