FATE OF SALMONELLA ENTERICA SEROVAR ENTERITIDIS DURING MANUFACTURE AND STORAGE OF HOME MADE MAYONNAISE
In this study, six different recipes of home made mayonnaise were prepared using lemon juice in order to bring down pH to 4.55±0.01; 3.31±0.10; 4.30±0.06; 3.41±0.04; 4.0±0.11 and 3.30±0.03, respectively. The content of oil (250 ml), egg yolk (20 g), citric acid (> 5 % w/v) (20-40 ml), salt (0-3 g...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Full contents: Assiut University, Faculty of Veterinaty Medicine
2009-01-01
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| シリーズ: | Assiut Veterinary Medical Journal |
| 主題: | |
| オンライン･アクセス: | https://avmj.journals.ekb.eg/article_169793_8c845ecaee3ec0a2f733dd86f9b23c72.pdf |
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