INVESTIGATION OF SALMONELLA CONTENT OF POWDERED WHOLE EGG WITH NOT MORE THAN TWO PER CENT MOISTURE CONTENT : II. GENERAL SURVEY ON OCCURRENCE OF SPECIES OF SALMONELLA IN HIGH-QUALITY EGG POWDER

✍ Scribed by MORRIS D. SUHNEIDER

• Book ID: 108790575
• Publisher: Institute of Food Technologists
• Year: 1946
• Tongue: English
• Weight: 343 KB
• Volume: 11
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1946.tb16355.x