Chmielewski, Revis A <br/><br/>
Evaluation of the U.S. Department of Agriculture's egg pasteurization processes on the inactivation of high-pathogenicity avian influenza virus and velogenic Newcastle disease virus in processed egg products.  [electronic resource] 

 -  Journal of food protection  Apr 2013 
 - 640-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-12-369  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Eggs--microbiology<br/>Food Contamination--analysis<br/>Food Handling--methods<br/>Hot Temperature<br/>Influenza A Virus, H5N2 Subtype--growth & development<br/>Kinetics<br/>Models, Biological<br/>Newcastle disease virus--growth & development<br/>Time Factors<br/>Virus Inactivation