Survival and development of Staphylococcus in egg products

Author:

Sánchez Marta,Neira Carmen,Laca Amanda,Laca Adriana,Díaz Mario

Funder

Economy and Employment Office of the Principality of Asturias (Spain)

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Environmental assessment of intensive egg production: A Spanish case study;Abín;Journal of Cleaner Production,2018

2. Effect of heat on egg white proteins;Akkouche,2012

3. Comparison of eggshell surface sanitization technologies and impacts on consumer acceptability;Al-Ajeeli;Poultry Science,2016

4. Chapter 6 - prevention and mitigation strategies for Campylobacter with focus on poultry production;Alter,2017

5. Application of enterocin AS-48 as biopreservative in eggs and egg fractions: Synergism through lysozyme;Ananou;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

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