NUMBER OF SALMONELLAE IN COMMERCIALLY BROKEN EGGS BEFORE PASTEURIZATION

被引：11

作者：

GARIBALDI, JA

LINEWEAVER, H

IJICHI, K

机构：

来源：

POULTRY SCIENCE | 1969年 / 48卷 / 03期

关键词：

D O I：

10.3382/ps.0481096

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1096 / +

页数：1

共 14 条

[1]

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[2]

BRANT WA, 1966, EGG WASHING ANNOTATE

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COTTERILL, OJ .

POULTRY SCIENCE, 1968, 47 (02) :354-+

[4] HEAT RESISTANCE OF SALMONELLA IN VARIOUS EGG PRODUCTS [J].

GARIBALD.JA ;

STRAKA, RP ;

IJICHI, K .

APPLIED MICROBIOLOGY, 1969, 17 (04) :491-&

[5]

HOBBS BC, 1964, P NATIONAL C SALMONE, P84

[6] FACTORS INFLUENCING BACTERIAL CONTAMINATION OF COMMERCIALLY PRODUCED LIQUID EGG [J].

KRAFT, AA ;

TORREY, GS ;

AYRES, JC ;

FORSYTHE, RH .

POULTRY SCIENCE, 1967, 46 (05) :1204-&

[7]

MOSSEL DAA, 1962, CHEMICAL BIOLOGICAL, P157

[8] Sensitivity evaluation methods of electromagnetic quantities with FE-analysis [J].

Gawrylczyk, KM .

COMPEL-THE INTERNATIONAL JOURNAL FOR COMPUTATION AND MATHEMATICS IN ELECTRICAL AND ELECTRONIC ENGINEERING, 1998, 17 (1-3) :78-84

[9]

NG H, 1966, ARS7437 US DEP AGR, P39

[10]

OSBORNE WW, 1954, FOOD RES, V19, P451

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