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Volumn 46, Issue 6, 2008, Pages 620-625
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Inactivation of Salmonella enterica serovar enteritidis in shell eggs by sequential application of heat and ozone
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Author keywords
Eggs; Food safety; Heat; Ozone; Salmonella
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Indexed keywords
OZONIZATION;
SALMONELLA;
SHELLS (STRUCTURES);
EGG;
FOOD-SAFETY;
GASEOUS OZONE;
HEAT;
OZONE TREATMENT;
SALMONELLA ENTERICA;
SALMONELLA ENTERITIDIS;
SEQUENTIAL APPLICATIONS;
SEROVARS;
SHELL EGGS;
OZONE;
OZONE;
BACTERIA;
CONCENTRATION (PROCESS);
OZONE;
OZONIZATION;
BACTERIUM;
CONCENTRATION (COMPOSITION);
EGG;
FOOD SAFETY;
HEATING;
INHIBITION;
OZONE;
SHELL;
ARTICLE;
BACTERIAL SURVIVAL;
CONCENTRATION (PARAMETERS);
CONTROLLED STUDY;
EGG;
EGG SHELL;
FOOD CONTAMINATION;
FOOD SAFETY;
HEAT TREATMENT;
NONHUMAN;
OZONATION;
PASTEURIZATION;
SALMONELLA ENTERICA;
SALMONELLA ENTERITIDIS;
SALMONELLOSIS;
VITELLINE MEMBRANE;
SALMONELLA;
SALMONELLA ENTERITIDIS;
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EID: 43949101726
PISSN: 02668254
EISSN: 1472765X
Source Type: Journal
DOI: 10.1111/j.1472-765X.2008.02367.x Document Type: Article |
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Times cited : (24)
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References (20)
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