Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media-Reference-Cited by-同舟云学术

Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media

Published:1999-08 Issue:4 Volume:16 Page:357-365
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Ponce E,Pla R,Sendra E,Guamis B,Mor-Mur M

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference34 articles.

1. Anonymous, 1994, Microbiology of Eggs, 5th European Symposium on the Quality of Eggs and Egg Products, Poultry Int. 33, 44, 47

2. Official Methods of Analysis,1990

3. Growth of Salmonella enteritidis in yolk of shell eggs from normal and seropositive hens;Bradshaw;J. Food Prot,1990

4. Effects of high pressure and bacteriostatic agents on the destruction of Citrobacter freundii in minced beef muscle;Carlez,1992

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