THERMAL RESISTANCE OF SALMONELLAE IN EGG YOLK PRODUCTS CONTAINING SUGAR OR SALT

被引：29

作者：

COTTERILL, OJ

GLAUERT, J

机构：

来源：

关键词：

D O I：

10.3382/ps.0481156

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：1156 / +

页数：1

共 7 条

[1] BANWART GJ, 1964, POULTRY SCI, V43, P974
[2] COTTERILL OJ, 1967, POULTRY SCI, V46, P1248
[3] EQUIVALENT PASTEURIZATION TEMPERATURES TO KILL SALMONELLAE IN LIQUID EGG WHITE AT VARIOUS PH LEVELS
COTTERILL, OJ
[J]. POULTRY SCIENCE, 1968, 47 (02) : 354 - +
[4] GARIBALDI J A, 1968, Food Technology, V22, P1031
[5] FACTORS AFFECTING HEAT RESISTANCE OF NONSPORING ORGANISMS
HANSEN, NH
RIEMANN, H
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1963, 26 (03): : 314 - &
[6] STUMBO CR, 1965, THERMOBACTERIOLOGY F
[7] [No title captured]