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    Pickled egg production: Inactivation rate of Salmonella, Escherichia coli o157: H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step

    New search for: Sullivan, Elizabeth K.
    New search for: Manns, David C.
    New search for: Churey, John J.
    New search for: Worobo, Randy W.

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    Pickled egg production: Inactivation rate of Salmonella, Escherichia coli o157: H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step

    New search for: Sullivan, Elizabeth K.
    New search for: Manns, David C.
    New search for: Churey, John J.
    New search for: Worobo, Randy W.

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Pickled egg production: Inactivation rate of Salmonella, Escherichia coli o157: H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step

    New search for: Sullivan, Elizabeth K.
    New search for: Manns, David C.
    New search for: Churey, John J.
    New search for: Worobo, Randy W.

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Access

    Access via TIB
    Check availability in my library
    Order at Subito €

    Page navigation

    Document information
    Similar titles

    Export, share and cite

    Document information
    Title:

    Pickled egg production: Inactivation rate of Salmonella, Escherichia coli o157: H7, Listeria monocytogenes, and Staphylococcus aureus during acidification step

    Contributors:

    Sullivan, Elizabeth K. (author) / Manns, David C. / Churey, John J. / Worobo, Randy W. / Padilla-Zakour, Olga I.

    Published in:

    Food protection trends ; 76

    Publication date:

    2013

    ISSN:

    1541-9576

    Type of media:

    Article (Journal)

    Type of material:

    Print

    Language:

    English

    Classification:

    BKL:  46.00 / 43.00 Umweltforschung, Umweltschutz: Allgemeines / 46.00 Tiermedizin: Allgemeines / 43.00

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