Modelling the Low Temperature Growth Boundaries of Salmonella Enteritidis in Raw and Pasteurized Egg Yolk, Egg White and Liquid Whole Egg: Influence of the Initial Concentration.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY（2024）
关键词
Salmonelosis,Cold chain,Food safety,Predictive microbiology,Probabilistic,Minimum growth temperature,Variability
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