A LABORATORY DETERMINATION OF DESTRUCTION OF ALPHA-AMYLASE AND SALMONELLAE IN WHOLE EGG BY HEAT PASTEURIZATION

被引：28

作者：

SHRIMPTON, DH

MONSEY, JB

SMITH, ME

HOBBS, BC

机构：

来源：

JOURNAL OF HYGIENE | 1962年 / 60卷 / 02期

关键词：

D O I：

10.1017/S0022172400039425

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

引用

页码：153 / +

页数：1

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[8] PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG [J].

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[9] The estimation of the bactericidal power of the blood [J].

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[10]

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