1. Heat resistance in liquid eggs of some strains of the genus Salmonella;Anellis;Food Research,,1954
2. Time-temperature effects on Salmonellae and Staphylococci in foods;Angelotti;Appl. Microbiol.,1961
3. Destruction of Salmonella in egg albumen;Ayres;Food Technol.,1949
4. Method of producing egg albumen solids with low bacteria count;Bergquist,1961
5. The kinetics of bacterial inactivation by heat;Charm;Food Technol.,1958