Effect of curing and heat treatments on the Salmonella...

Food Research International 2020 / 11 Vol. 137

Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk

Machado Lopes, Stefani, Carmo da Silva, Danielle, César Tondo, Eduardo
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Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109680
Date:
November, 2020
File:
PDF, 3.23 MB
2020
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