Author:
Cotterill O.J.,Glauert J.
Subject
Animal Science and Zoology,General Medicine
Reference7 articles.
1. Effect of sodium chloride and storage temperature on the growth of Salmonella oranienburg in egg yolk;Banwart;Poultry Sci.,1964
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3. Pasteurization requirements to destroy Salmonella in egg products containing sugar and salt;Cotterill;Poultry Sci.,1967
4. Food Microbiology;Frazier,1967
5. Acetic acid as a means of lowering heat resistance of Salmonella in yolk products;Garibaldi;Food Technol.,1968
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