The Influence of Chemical Additives on the Heat Resistance of Salmonella typhimurium in Liquid Whole Egg
- 1 May 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (3) , 339-344
- https://doi.org/10.1111/j.1365-2621.1964.tb01741.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Destruction of Enteric Bacteria in Liquid Egg with β-PropiolactoneApplied Microbiology, 1962
- (b) Salmonella and SalmonellosisRoyal Society of Health Journal, 1960
- EFFECT OF ANTIBIOTICS ON THE THERMAL DEATH RATE OF SPORES OF FOOD SPOILAGE ORGANISMSJournal of Food Science, 1959
- Search for Substances Which Reduce the Heat Resistance of Bacterial SporesApplied Microbiology, 1959
- HEAT RESISTANCE OP STRAINS OP SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITEaJournal of Food Science, 1954
- HEAT RESISTANCE IN LIQUID EGGS OF SOME STRAINS OF THE GENUS SALMONELLA a,bJournal of Food Science, 1954
- SOME ASPECTS OF CELL PERMEABILITY TO WEAK ELECTROLYTESCold Spring Harbor Symposia on Quantitative Biology, 1940