PASTEURIZATION OF LIQUID EGG PRODUCTS .3. DESTRUCTION OF SALMONELLA IN LIQUID WHOLE EGG

被引：0

|

作者：

WINTER, AR

STEWART, GF

MCFARLANE, VH

SOLOWEY, M

机构：

来源：

AMERICAN JOURNAL OF PUBLIC HEALTH | 1946年 / 36卷 / 05期

关键词：

D O I：

暂无

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

引用

收藏

页码：451 / 460

页数：10

相关论文

共 50 条

[1] Pasteurization of Liquid Egg Products III. Destruction of Salmonella in Liquid Whole Egg
Winter, A. R.
Stewart, G. F.
AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1946, 36 (05): : 451 - 460
[2] PASTEURIZATION OF LIQUID EGG PRODUCTS .5. EFFECT ON FUNCTIONAL PROPERTIES OF LIQUID WHOLE EGG
HANSON, HL
STEWART, GF
POULTRY SCIENCE, 1946, 25 (04) : 402 - 402
[3] BATCH PASTEURIZATION OF LIQUID WHOLE EGG
BARCLAY, MNI
POTTER, TD
WIGGINS, AL
JOURNAL OF FOOD TECHNOLOGY, 1984, 19 (05): : 605 - 613
[4] BATCH PASTEURIZATION OF LIQUID WHOLE EGG
PATTERSON, GW
BRANT, AW
WALTERS, RE
POULTRY SCIENCE, 1966, 45 (05) : 1113 - +
[5] HEAT PASTEURIZATION OF LIQUID WHOLE EGG
SUGIHARA, TF
IJICHI, K
KLINE, L
FOOD TECHNOLOGY, 1966, 20 (08) : 1076 - +
[6] PASTEURIZATION OF LIQUID-EGG PRODUCTS .4. DESTRUCTION OF COLIFORMS
WINTER, AR
STEWART, GF
WILKIN, M
FOOD RESEARCH, 1948, 13 (01): : 11 - 18
[7] PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG
HELLER, CL
HOBBS, BC
SMITH, ME
AMOS, AJ
ROBERTS, BC
JOURNAL OF HYGIENE, 1962, 60 (02) : 135 - &
[8] PASTEURIZATION OF LIQUID-EGG PRODUCTS .1. BACTERIA REDUCTION IN LIQUID WHOLE EGG AND IMPROVEMENT IN KEEPING QUALITY
WINTER, AR
GRECO, PA
STEWART, GF
FOOD RESEARCH, 1946, 11 (03): : 229 - 245
[9] PASTEURIZATION OF LIQUID EGG
不详
BMJ-BRITISH MEDICAL JOURNAL, 1963, (536): : 763 - +
[10] DESTRUCTION OF STAPHYLOCOCCUS AUREUS IN LIQUID WHOLE EGG BY HEAT PASTEURIZATION AT VARIOUS PH LEVELS
COTTERILL, OJ
ROTMAN, Y
NICHOLS, ML
FUNK, EM
POULTRY SCIENCE, 1964, 43 (05) : 1310 - &

← 1 2 3 4 5 →