ShareBEHAVIOUR OF SALMONELLA AND STAPHYLOCOCCUS AUREUS DURING THE TREATMENT OF LIQUID WHOLE EGGS. STUDIES OF THE BACTERIAL CONTAMINATION OF FROZEN LIQUID EGGS.
[In Japanese. / En japonais.]
Author(s) : SUZUKI A.
Type of article: Article
Summary
STUDY OF THE RESISTANCE OF THESE BACTERIA TO COLD STORAGE, PASTEURISATION, SPRAY-DRYING OR THE HEATING OF EGGS DURING THE PREPARATION OF MAYONNAISE. (Bull. bibliogr. CDIUPA, FR., 16, N.5, 1982/05, 168054.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1983-2250
- Languages: Japanese
- Source: J. Food hyg. Soc. Jap. - vol. 23 - n. 1
- Publication date: 1982
Links
See the source
Indexing
- Themes: Eggs and egg products
- Keywords: Staphylococcus; Pasteurization; Salmonella; Egg; Freezing
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CONTAMINATION OF LIQUID WHOLE EGGS BY -SALMONEL...
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- Date : 1981
- Languages : Japanese
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- Date : 1982
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- Date : 2003/08/17
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- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Formats : PDF
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