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

被引：0
|
作者：
SOLOWEY, M
SPAULDING, EH
GORESLINE, HE
机构：
来源：
FOOD RESEARCH | 1946年 / 11卷 / 05期
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中图分类号：
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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