HEAT RESISTANCE OF STRAINS OF SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITE

被引：0
|
作者：
OSBORNE, WW
STRAKA, RP
LINEWEAVER, H
机构：
来源：
FOOD RESEARCH | 1954年 / 19卷 / 04期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：451 / 463
页数：13
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