USE OF HIGH-VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLK.

Autor: BROGLE, R. C., NICKERSON, J. T. R., PROCTOR, B. E., PYNE, A., CAMPBELL, C., CHARM, S., LINEWEAVER, HANS
Zdroj: Journal of Food Science (Wiley-Blackwell); Nov1957, Vol. 22 Issue 6, p572-589, 18p
Databáze: Complementary Index
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