Effect of pH and chelating agents on the heat resistance and viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in egg white.

Garibaldi, J A

Effect of pH and chelating agents on the heat resistance and viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in egg white. [electronic resource] - Applied microbiology Sep 1969 - 318-22 p. digital

Publication Type: Journal Article

0003-6919

10.1128/am.18.3.318-322.1969 doi


Chelating Agents--pharmacology
Edetic Acid--pharmacology
Egg White
Food Microbiology
Food Preservation
Hot Temperature
Hydrogen-Ion Concentration
Lactates--pharmacology
Salmonella--drug effects
Salmonella typhimurium--drug effects