Effect of Sodium Chloride and Storage Temperature on the Growth of Salmonella oranienburg in Egg Yolk
Open Access
- 1 July 1964
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 43 (4) , 973-976
- https://doi.org/10.3382/ps.0430973
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Pasteurization of Liquid Egg ProductsAmerican Journal of Public Health and the Nations Health, 1946