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SURVIVOR CURVES OF SELECTED SALMONELLA-ENTERITIDIS SEROTYPES IN LIQUID WHOLE EGG HOMOGENATES AT 60 DEGREES C
被引:14
作者
:
DABBAH, R
论文数:
0
引用数:
0
h-index:
0
DABBAH, R
EDWARDS, VM
论文数:
0
引用数:
0
h-index:
0
EDWARDS, VM
MOATS, WA
论文数:
0
引用数:
0
h-index:
0
MOATS, WA
机构
:
来源
:
POULTRY SCIENCE
|
1971年
/ 50卷
/ 06期
关键词
:
D O I
:
10.3382/ps.0501772
中图分类号
:
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
:
0905 ;
摘要
:
引用
收藏
页码:1772 / &
相关论文
共 11 条
[1]
ANELLIS A, 1954, FOOD RES, V19, P377
[2]
EQUIVALENT PASTEURIZATION TEMPERATURES TO KILL SALMONELLAE IN LIQUID EGG WHITE AT VARIOUS PH LEVELS
COTTERILL, OJ
论文数:
0
引用数:
0
h-index:
0
COTTERILL, OJ
[J].
POULTRY SCIENCE,
1968,
47
(02)
: 354
-
+
[3]
COTTERILL OJ, 1968, POULTRY SCI, V47, P1156
[4]
FACTORS AFFECTING RESISTANCE TO HEAT AND RECOVERY OF HEAT-INJURED BACTERIA
DABBAH, R
论文数:
0
引用数:
0
h-index:
0
机构:
Market Quality Research Division, USDA, Beltsville, Maryland
DABBAH, R
MOATS, WA
论文数:
0
引用数:
0
h-index:
0
机构:
Market Quality Research Division, USDA, Beltsville, Maryland
MOATS, WA
MATTICK, JF
论文数:
0
引用数:
0
h-index:
0
机构:
Market Quality Research Division, USDA, Beltsville, Maryland
MATTICK, JF
[J].
JOURNAL OF DAIRY SCIENCE,
1969,
52
(05)
: 608
-
&
[5]
DABBAH R, IN PRESS
[6]
NUMBER OF SALMONELLAE IN COMMERCIALLY BROKEN EGGS BEFORE PASTEURIZATION
GARIBALDI, JA
论文数:
0
引用数:
0
h-index:
0
GARIBALDI, JA
LINEWEAVER, H
论文数:
0
引用数:
0
h-index:
0
LINEWEAVER, H
IJICHI, K
论文数:
0
引用数:
0
h-index:
0
IJICHI, K
[J].
POULTRY SCIENCE,
1969,
48
(03)
: 1096
-
+
[7]
PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG
HELLER, CL
论文数:
0
引用数:
0
h-index:
0
HELLER, CL
HOBBS, BC
论文数:
0
引用数:
0
h-index:
0
HOBBS, BC
SMITH, ME
论文数:
0
引用数:
0
h-index:
0
SMITH, ME
AMOS, AJ
论文数:
0
引用数:
0
h-index:
0
AMOS, AJ
ROBERTS, BC
论文数:
0
引用数:
0
h-index:
0
ROBERTS, BC
[J].
JOURNAL OF HYGIENE,
1962,
60
(02)
: 135
-
&
[8]
OSBORNE WW, 1954, FOOD RES, V19, P451
[9]
SUGIHARA JF, 1966, FOOD TECHNOL, V20, P100
[10]
1969, EVALUATION SALMONELL
←
1
2
→
共 11 条
[1]
ANELLIS A, 1954, FOOD RES, V19, P377
[2]
EQUIVALENT PASTEURIZATION TEMPERATURES TO KILL SALMONELLAE IN LIQUID EGG WHITE AT VARIOUS PH LEVELS
COTTERILL, OJ
论文数:
0
引用数:
0
h-index:
0
COTTERILL, OJ
[J].
POULTRY SCIENCE,
1968,
47
(02)
: 354
-
+
[3]
COTTERILL OJ, 1968, POULTRY SCI, V47, P1156
[4]
FACTORS AFFECTING RESISTANCE TO HEAT AND RECOVERY OF HEAT-INJURED BACTERIA
DABBAH, R
论文数:
0
引用数:
0
h-index:
0
机构:
Market Quality Research Division, USDA, Beltsville, Maryland
DABBAH, R
MOATS, WA
论文数:
0
引用数:
0
h-index:
0
机构:
Market Quality Research Division, USDA, Beltsville, Maryland
MOATS, WA
MATTICK, JF
论文数:
0
引用数:
0
h-index:
0
机构:
Market Quality Research Division, USDA, Beltsville, Maryland
MATTICK, JF
[J].
JOURNAL OF DAIRY SCIENCE,
1969,
52
(05)
: 608
-
&
[5]
DABBAH R, IN PRESS
[6]
NUMBER OF SALMONELLAE IN COMMERCIALLY BROKEN EGGS BEFORE PASTEURIZATION
GARIBALDI, JA
论文数:
0
引用数:
0
h-index:
0
GARIBALDI, JA
LINEWEAVER, H
论文数:
0
引用数:
0
h-index:
0
LINEWEAVER, H
IJICHI, K
论文数:
0
引用数:
0
h-index:
0
IJICHI, K
[J].
POULTRY SCIENCE,
1969,
48
(03)
: 1096
-
+
[7]
PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG
HELLER, CL
论文数:
0
引用数:
0
h-index:
0
HELLER, CL
HOBBS, BC
论文数:
0
引用数:
0
h-index:
0
HOBBS, BC
SMITH, ME
论文数:
0
引用数:
0
h-index:
0
SMITH, ME
AMOS, AJ
论文数:
0
引用数:
0
h-index:
0
AMOS, AJ
ROBERTS, BC
论文数:
0
引用数:
0
h-index:
0
ROBERTS, BC
[J].
JOURNAL OF HYGIENE,
1962,
60
(02)
: 135
-
&
[8]
OSBORNE WW, 1954, FOOD RES, V19, P451
[9]
SUGIHARA JF, 1966, FOOD TECHNOL, V20, P100
[10]
1969, EVALUATION SALMONELL
←
1
2
→