Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator-Reference-Cited by-同舟云学术

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Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator

Published:2018-12 Issue: Volume:94 Page:249-253
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Lopes Stefani Machado,Fösch Batista Ana Carolina,Tondo Eduardo César

Funder

Brazilian Federal Agency

Evaluation of Graduate Education

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

1. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012

2. Prevalence of Salmonella in chicken products and hen's eggs from Pelotas, RS, Brazil;Baú;Ciência Rural,2001

3. Resolution- RDC N° 216, 15 september 2004, union official diary§;BRAZIL,2004

4. Foodborne disease outbreaks in Brazil;BRAZIL,2018

5. Egg safety;Canada,2013

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4. Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging;Animals;2022-10-30

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