MICROBIOLOGY OF A MODIFIED PROCEDURE FOR COOLING PASTEURIZED SALT YOLK
- 1 November 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (7) , 1241-1243
- https://doi.org/10.1111/j.1365-2621.1973.tb07247.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Microbial Flora of Commercially Pasteurized Egg ProductsPoultry Science, 1970
- Water Relations of Food Spoilage MicroorganismsPublished by Elsevier ,1957
- Water Relations of Staphylococcus Aureus At 30°CAustralian Journal of Biological Sciences, 1953
- Water Relations of Salmonellae At 30°CAustralian Journal of Biological Sciences, 1953
- VIABILITY OF FOOD-POISONING STAPHYLOCOCCI AND SALMONELLAE IN SALAD DRESSING AND MAYONNAISEJournal of Food Science, 1950