Premium
INVESTIGATION OF SALMONELLA CONTENT OF POWDERED WHOLE EGG WITH NOT MORE THAN TWO PER CENT MOISTURE CONTENT
Author(s) -
SUHNEIDER MORRIS D.
Publication year - 1946
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1946.tb16355.x
Subject(s) - salmonella , content (measure theory) , library science , food science , citation , mathematics , computer science , chemistry , biology , mathematical analysis , genetics , bacteria