Garibaldi, J A <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0003-6919 
<br/><br/><label>Standard No.: </label>10.1128/am.18.3.318-322.1969  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chelating Agents--pharmacology<br/>Edetic Acid--pharmacology<br/>Egg White<br/>Food Microbiology<br/>Food Preservation<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Lactates--pharmacology<br/>Salmonella--drug effects<br/>Salmonella typhimurium--drug effects