Influence of the Initial Cell Number on the Growth Fitness of <i>Salmonella</i> Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk
<i>Salmonella</i> growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of <i>Salmonella</i> Enteritidis in raw and pasteurized egg prod...
Gardado en:
| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2021-07-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/10/7/1621 |
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