USE OF HIGH‐VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLKa,b,c,
- 1 November 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (6), 572-589
- https://doi.org/10.1111/j.1365-2621.1957.tb17518.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Salmonella Infection as a Food Industry ProblemPublished by Elsevier ,1951
- Pasteurization of Liquid Egg ProductsAmerican Journal of Public Health and the Nations Health, 1946