Microbial Flora of Raw and Pasteurized Egg Albumen
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1969.tb00967.x/fullpdf
Reference21 articles.
1. The spoilage flora of eviscerated chickens stored at different temperatures;Barnes;J. Fd Technol.,1966
2. Review article: The course of microbial infection of the hen's egg;Board;J. appl. Bact.,1966
3. The heat resistance of salmonellae in egg albumen;Corry;Br. Poult. Sci.,1968
4. Modified benzidine test for the detection of cytochrome containing respiratory systems in micro-organisms;Deibel;J. Bact.,1960
5. Comparative study of Gaffkya homari, Aerococcus viridans, tetrad-forming cocci from meat curing brines, and the genus Pediococcus;Deibel;J. Bact.,1960
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2. Chapter 7 Culture media for non-sporulating Gram-positive food spoilage bacteria;Culture Media for Food Microbiology;1995
3. Contaminants of liquid egg products;Microbiology of the Avian Egg;1994
4. Culture media for non-sporulating Gram-positive food spoilage bacteria;International Journal of Food Microbiology;1992-10
5. Changes in Bacterial Cell and Spore Counts of Reduced-Fat Egg Products As Influenced by Pasteurization and Spray Drying;Journal of Food Protection;1988-07-01
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