Effect of pH and hydrogen peroxide on heat inactivation ofSalmonellaandListeriain egg white-Reference-Cited by-同舟云学术

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Effect of pH and hydrogen peroxide on heat inactivation ofSalmonellaandListeriain egg white

Published:1997-02 Issue:1 Volume:14 Page:11-19
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Muriana P.M.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference24 articles.

1. Heat resistance in liquid eggs of some strains of the genus;Anellis;Salmonella. Food Res.,1954

2. Destruction ofSalmonella;Ayres;Food Technol.,1949

3. Survival ofSalmonella enteritidis;Baker;Dairy, Food Environ. Sanit.,1990

4. Egg white catalase: 1. Catalytic reaction;Ball;Poult. Sci.,1971

5. The microbiology of eggs;Board,1986

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1. Poultry and Eggs;Elementary Food Science;2022-05-29

2. Microbiota of eggs revealed by 16S rRNA-based sequencing: From raw materials produced by different suppliers to chilled pasteurized liquid products;Food Control;2019-02

3. Salmonella Heidelberg in Layer Hens and Egg Production;Producing Safe Eggs;2017

4. Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products;Food Control;2011-08

5. Processed egg products;Improving the Safety and Quality of Eggs and Egg Products;2011

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