Survival characteristics of Salmonella enterica serovar Enteritidis in chicken egg albumen

Epidemiology and Infection

Volumn 134, Issue 5, 2006, Pages 967-976

  Kang, H ^a   Loui, C ^a   Clavijo, R I ^a   Riley, L W ^a   Lu, Sangwei ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

OVALBUMIN;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CHICKEN; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD CONTAMINATION; INCUBATION TEMPERATURE; IRON RESTRICTION; NONHUMAN; PH; QUANTITATIVE ANALYSIS; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; SEROTYPE;

ANIMALS; CHICKENS; EGG WHITE; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; IRON; SALMONELLA ENTERITIDIS; TEMPERATURE;

EID: 33748336302     PISSN: 09502688     EISSN: 14694409     Source Type: Journal    
DOI: 10.1017/S0950268806006054     Document Type: Article

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