Pickled Egg Production: Inactivation Rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus during Acidification Step

Author: Sullivan Elizabeth K.   Manns David C.   Churey John J.   Worobo Randy W.   Padilla-Zakour Olga I.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.76, Iss.11, 2013-11, pp. : 1846-1853

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