EQUIVALENT PASTEURIZATION TEMPERATURES TO KILL SALMONELLAE IN LIQUID EGG WHITE AT VARIOUS PH LEVELS

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

[2] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .3. THERMAL DEATH TIME STUDIES [J]. APPLIED MICROBIOLOGY, 1961, 9 (04) : 308 - &

[3] AYRES JC, 1949, FOOD TECHNOL-CHICAGO, V3, P180

[4] BERGQUIST DH, 1961, Patent No. 2982663

[5] CHARM SE, 1958, FOOD TECHNOL-CHICAGO, V12, P4

[6] TITRATION CURVES AND TURBIDITY OF WHOLE EGG WHITE [J]. POULTRY SCIENCE, 1959, 38 (04) : 836 - 842

[7] SOME FACTORS AFFECTING PERFORMANCE OF EGG WHITE IN DIVINITY CANDY [J]. POULTRY SCIENCE, 1963, 42 (01) : 218 - &

[8] RETARDING THICK WHITE DETERIORATION BY HOLDING SHELL EGGS IN SEALED CONTAINERS [J]. POULTRY SCIENCE, 1957, 36 (01) : 196 - 206

[9] Cunningham F E, 1965, Worlds Poult Sci J, V21, P365, DOI 10.1079/WPS19650041

[10] CUNNINGHAM F. E., 1965, FOOD TECHNOL, V19, P136

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

[2] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .3. THERMAL DEATH TIME STUDIES [J]. APPLIED MICROBIOLOGY, 1961, 9 (04) : 308 - &

[3] AYRES JC, 1949, FOOD TECHNOL-CHICAGO, V3, P180

[4] BERGQUIST DH, 1961, Patent No. 2982663

[5] CHARM SE, 1958, FOOD TECHNOL-CHICAGO, V12, P4

[6] TITRATION CURVES AND TURBIDITY OF WHOLE EGG WHITE [J]. POULTRY SCIENCE, 1959, 38 (04) : 836 - 842

[7] SOME FACTORS AFFECTING PERFORMANCE OF EGG WHITE IN DIVINITY CANDY [J]. POULTRY SCIENCE, 1963, 42 (01) : 218 - &

[8] RETARDING THICK WHITE DETERIORATION BY HOLDING SHELL EGGS IN SEALED CONTAINERS [J]. POULTRY SCIENCE, 1957, 36 (01) : 196 - 206

[9] Cunningham F E, 1965, Worlds Poult Sci J, V21, P365, DOI 10.1079/WPS19650041

[10] CUNNINGHAM F. E., 1965, FOOD TECHNOL, V19, P136