Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components

Journal of Food Science

Volumn 70, Issue 6, 2005, Pages m292-m295

  Cabeza, Maria C ^a   García, Maria L ^a   De La Hoz, Lorenzo ^a   Cambero, Isabel ^a   Ordoñez, Juan A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Eggshell; Functional properties; Intact egg; Salmonella; Thermoultrasonication

Indexed keywords

SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 23744460488     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11449.x     Document Type: Article

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