Decrease of Salmonella typhimurium in Skim Milk and Egg by...

Journal of Food Protection 1992 / 09 Vol. 55; Iss. 9

Decrease of Salmonella typhimurium in Skim Milk and Egg by Heat and Ultrasonic Wave Treatment

WRIGLEY, DOROTHY M., LLORCA, NATALIE G.
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Volume:
55
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-55.9.678
Date:
September, 1992
File:
PDF, 284 KB
english, 1992
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