Standardized Laboratory-Scale Preparation of Mayonnaise...

Journal of Food Protection 2001 / 05 Vol. 64; Iss. 5

Standardized Laboratory-Scale Preparation of Mayonnaise Containing Low Levels of Salmonella enterica Serovar Enteritidis

LEUSCHNER, RENATA G. K., BOUGHTFLOWER, MARTIN P.
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Volume:
64
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-64.5.623
Date:
May, 2001
File:
PDF, 188 KB
english, 2001
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