AN INVESTIGATION OF A SOURCE AND MODE OF ENTRY OF SALMONELLA ORGANISMS IN SPRAY-DRIED WHOLE-EGG POWDER

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作者：

SOLOWEY, M

SPAULDING, EH

GORESLINE, HE

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来源：

FOOD RESEARCH | 1946年 / 11卷 / 05期

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TS2 [食品工业];

学科分类号：

0832 ;

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页码：380 / 390

页数：11

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