Destruction of Salmonella Oranienburg in Egg Yolk Containing Various Concentrations of Salt at Low Temperatures
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/51/3/1060/4325916/poultrysci51-1060.pdf
Reference4 articles.
1. Effect of sodium chloride and storage temperature on the growth of Salmonella oranienburg in egg yolk;Banwart;Poultry Sci.,1964
2. Bergquist, D. H., 1969. Personal communication.
3. Equivalent pasteurization temperature to kill salmonellae in liquid egg white at various pH levels;Cotterill;Poultry Sci.,1968
4. Thermal resistance of salmonellae in egg yolk products containing sugar or salt;Cotterill;Poultry Sci.,1969
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2. Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg;Foodborne Pathogens and Disease;2013-06
3. Modeling the Thermal Inactivation Kinetics of Heat-Resistant Salmonella Enteritidis and Oranienburg in 10 Percent Salted Liquid Egg Yolk†;Journal of Food Protection;2011-06-01
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