Prodotti alimentari diversi
Reference66 articles.
1. Baker RC, Hogarty S, Poon W (1983) Survival of Salmonella Typhimurium and Staphylococcus aureus in egg products cooked by different methods. Poult Sci, 62: 1211–1216.
2. Braun P, Fehlhaber K (1995) Migration of Salmonella Enteritidis from the albumen into the egg yolk. Int J Food Microbiol, 25: 95–99.
3. Brooks J, Hale HP (1959) The mechanical properties of the thick white of the hen’s egg. Biochem Biophys Acta, 32: 237–250.
4. Casewell MW, Cooper JE, Webster M (1981) Enteral feeds contaminated with Enterobacter cloacae as a cause of septicaemia. Br Med J, 282: 973.
5. Chantarapanont W, Slutsker L, Tauxe RV, Beuchat LR (2000) Factors influencing inactivation of Salmonella enteritidis in hard-cooked eggs. J Food Protect, 63: 36–43.