Thomas, Colleen <br/><br/>
Thermal inactivation of H5N2 high-pathogenicity avian influenza virus in dried egg white with 7.5% moisture.  [electronic resource] 

 -  Journal of food protection  Sep 2009 
 - 1997-2000 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-72.9.1997  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Consumer Product Safety<br/>Egg White--virology<br/>Food Contamination--analysis<br/>Food Preservation--methods<br/>Hot Temperature<br/>Humans<br/>Influenza A Virus, H5N2 Subtype--growth & development<br/>Linear Models<br/>Time Factors<br/>Virus Inactivation