Preventive effect of partially hydrolyzed guar gum on infection of Salmonella enteritidis in young and laying hens-Reference-Cited by-同舟云学术

Preventive effect of partially hydrolyzed guar gum on infection of Salmonella enteritidis in young and laying hens

Published:2000-05 Issue:5 Volume:79 Page:689-697
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Ishihara N.,Chu D.-C.,Akachi S.,Juneja L.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/79/5/689/4471154/poultrysci79-0689.pdf

Reference56 articles.

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3. Degradation of guar gum by enzymes produced by a bacterium from the human colon;Balascio;J. Food Biochem.,1981

4. Significant increase in antibiotic resistance of Salmonella isolates from human beings and chicken meat in Thailand;Boonmar;Vet. Microbiol.,1998

5. Outbreaks of Salmonella serotype enteritidis infection associated with consumption of raw shell eggs—United States, 1994–1995;Center for Disease Control;Morb. Mortal. Weekly Rep.,1996

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