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

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作者：

OSBORNE, WW

STRAKA, RP

LINEWEAVER, H

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来源：

FOOD RESEARCH | 1954年 / 19卷 / 04期

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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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