STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS IV. EFFECT OF COOKING BAKERY CUSTARDS
- 1 March 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (2) , 100-103
- https://doi.org/10.1111/j.1365-2621.1942.tb17234.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS II. EFFECT OF PURE FRUIT FILLINGSJournal of Food Science, 1942
- STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS I. EFFECT OF ULTRA‐VIOLET RADIATION AND OZONE ON BAKERY CUSTARD AND CREAM FILLINGS1Journal of Food Science, 1942