Suppression of <i>salmonella</i> enteritidis in preparation of Japanese onsen tamago-Reference-Cited by-同舟云学术

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Suppression of salmonella enteritidis in preparation of Japanese onsen tamago

Published:2022-04-26 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Fong Fiona Long Yan¹,Poon Peggy Miu Yee¹,Chung Kenny Cheong Wah¹,Leung Mei Ling¹,Sze Pui Kwan¹,Leung Kwan Yiu¹,Sze Eric Tung Po¹^ORCID

Affiliation:

1. School of Science and Technology The Hong Kong Metropolitan University Hong Kong Special Administrative Region People's Republic of China

Funder

Research Grants Council, University Grants Committee

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16664

Reference24 articles.

1. Scientific committee on enteric infections and foodborne diseases – Review of nontyphoidal salmonella food poisoning in Hong Kong;Centre for Health Protection;Hong Kong Special Administrative Region,2011

2. Factors Influencing Inactivation of Salmonella Enteritidis in Hard-Cooked Eggs

3. A Nutrient Re-evaluation of Shell Eggs

4. The Relationship of Layer Flock Age and Egg Weight on Egg Component Yields and Solids Content

5. Analysis of foodborne outbreak data reported internationally for source attribution

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