D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation.

Poultry science

Volumn 76, Issue 1, 1997, Pages 202-206

  Serrano, L E ^a   Murano, E A ^a   Shenoy, K ^a   Olson, D G ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ANIMAL DISEASE; ANIMAL SALMONELLOSIS; ARTICLE; BIRD DISEASE; CALORIMETRY; EGG; EGG SHELL; EGG YOLK; FOOD IRRADIATION; FOOD POISONING; HUMAN; INCIDENCE; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PROTEIN DENATURATION; RADIATION EXPOSURE; RADIATION RESPONSE; SALMONELLA ENTERITIDIS; TEMPERATURE;

ANIMALS; CALORIMETRY; DOSE-RESPONSE RELATIONSHIP, RADIATION; EGG SHELL; EGG YOLK; EGGS; FOOD IRRADIATION; HUMANS; INCIDENCE; POULTRY DISEASES; PROTEIN DENATURATION; SALMONELLA ENTERITIDIS; SALMONELLA FOOD POISONING; SALMONELLA INFECTIONS, ANIMAL; TEMPERATURE;

MLCS; MLOWN;

EID: 0030636095     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.1.202     Document Type: Article

References (0)