The Functional Properties and Bacterial Content of Pasteurized and Frozen Whole Eggs
Open Access
- 1 January 1950
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 29 (1), 88-97
- https://doi.org/10.3382/ps.0290088
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- New culture media based on sodium desoxycholate for the isolation of intestinal pathogens and for the enumeration of colon bacilli in milk and waterThe Journal of Pathology and Bacteriology, 1935