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Sinell HJ, Baumgart J. Bakteriologische Untersuchung im kontinuierlichen Verfahren hergestellter Mayonnaisen. ACTA ACUST UNITED AC 1965. [DOI: 10.1007/bf01467363] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Microbiological Problems of Frozen Food Products. ACTA ACUST UNITED AC 1955. [DOI: 10.1016/s0065-2628(08)60123-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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INGRAM M, BROOKS J. Bacteriological standards for perishable foods; eggs and egg products. JOURNAL. ROYAL SANITARY INSTITUTE (GREAT BRITAIN) 1952; 72:411-23. [PMID: 12981678 DOI: 10.1177/146642405207200423] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Consideration is given to the bacteria found in naturally-clean, dirty, and washed hens' eggs, both fresh and stored ; and to the bacteriology of the most important egg products-liquid whole egg, frozen whole egg, spray-dried whole egg, and dried egg albumen. The bacteriological tests hitherto proposed for these products are discussed. The occurrence of salmonellas, which may cause a health hazard, is described together with the results of pasteurization treatments which offer a prospect of eliminating these bacteria.
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Miller C, Winter A. The Functional Properties and Bacterial Content of Pasteurized and Frozen Whole Eggs. Poult Sci 1950. [DOI: 10.3382/ps.0290088] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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