ADEQUACY OF COOKING PROCEDURES FOR DESTRUCTION OF SALMONELLAE

[1] ANELLIS A, 1954, FOOD RES, V19, P377

[2] BYRNE AF, 1954, STABILITY DEHYDRATED, P68

[3] GIBBONS N. E., 1944, Canadian Journal of Research. Section F. Technology, V22, P58

[4] GORESLINE HE, 1951, 897 US DEP AGR CIRC

[5] HAINES RB, 1947, 260 MED RES COUNC SP, V260, P6

[6] THE EFFICIENCY OF SELENITE BROTH OF DIFFERENT COMPOSITIONS IN THE ISOLATION OF SALMONELLA [J]. APPLIED MICROBIOLOGY, 1953, 1 (03) : 130 - 134

[7] OSBORNE WW, 1954, FOOD RES, V19, P451

[8] PATASHNIK M, 1953, FOOD TECHNOL-CHICAGO, V7, P1

[9] SOLOWEY M, 1948, FOOD RES, V13, P216

[10] SOLOWEY M, 1947, AM J PUBLIC HEALTH, V37, P971

[1] ANELLIS A, 1954, FOOD RES, V19, P377

[2] BYRNE AF, 1954, STABILITY DEHYDRATED, P68

[3] GIBBONS N. E., 1944, Canadian Journal of Research. Section F. Technology, V22, P58

[4] GORESLINE HE, 1951, 897 US DEP AGR CIRC

[5] HAINES RB, 1947, 260 MED RES COUNC SP, V260, P6

[6] THE EFFICIENCY OF SELENITE BROTH OF DIFFERENT COMPOSITIONS IN THE ISOLATION OF SALMONELLA [J]. APPLIED MICROBIOLOGY, 1953, 1 (03) : 130 - 134

[7] OSBORNE WW, 1954, FOOD RES, V19, P451

[8] PATASHNIK M, 1953, FOOD TECHNOL-CHICAGO, V7, P1

[9] SOLOWEY M, 1948, FOOD RES, V13, P216

[10] SOLOWEY M, 1947, AM J PUBLIC HEALTH, V37, P971