PASTEURIZATION OF LIQUID‐EGG PRODUCTS.
- 1 May 1946
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 11 (3), 229-245
- https://doi.org/10.1111/j.1365-2621.1946.tb16348.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A STUDY OF PRESERVATION OF EGGS BY FLASH HEAT TREATMENTJournal of Food Science, 1944
- DRIED WHOLE EGG POWDER: VII. EFFECT OF TEMPERATURE AND MOISTURE ON THE BACTERIAL CONTENT OF LIQUID AND DRIED EGGCanadian Journal of Research, 1943
- 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