SURVIVAL OF SALMONELLA IN RECONSTITUTED EGG POWDER SUBJECTED TO HOLDING AND SCRAMBLING
- 1 May 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (3), 216-226
- https://doi.org/10.1111/j.1365-2621.1948.tb16616.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- AN INVESTIGATION OF A SOURCE AND MODE OF ENTRY OF SALMONELLA ORGANISMS IN SPRAY‐DRIED WHOLE‐EGG POWDERJournal of Food Science, 1946
- INVESTIGATION OF SALMONELLA CONTENT OF POWDERED WHOLE EGG WITH NOT MORE THAN TWO PER CENT MOISTURE CONTENT.Journal of Food Science, 1946
- INVESTIGATION OF SALMONELLA CONTENT OF POWDERED WHOLE EGG WITH NOT MORE THAN 2-PERCENT MOISTURE CONTENT .2. GENERAL SURVEY ON OCCURRENCE OF SPECIES OF SALMONELLA IN HIGH-QUALITY EGG POWDER1946
- Some bacteriological aspects of dehydrated foodsEpidemiology and Infection, 1944
- DRIED WHOLE EGG POWDER: XI. OCCURRENCE AND DISTRIBUTION OF SALMONELLA ORGANISMS IN CANADIAN POWDERCanadian Journal of Research, 1944