机译:与最初在7℃(45℉)相比,在18℃(65℉)初始存储后,对内部污染的有壳蛋引起沙门氏菌病的风险评估
Center for Food Safety and Applied Nutrition (HFS-005),Food and Drug Administration, 5100 Paint Branch Parkway, College Park, MD 20740-3835, USA;
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA;
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA;
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA;
U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA;
Salmonella Enteritidis; Eggs; Risk assessment;
机译:与最初存储在45℉(7℃)的鸡蛋相比,与最初食用65F(18℃)的内部污染的带壳蛋制成的液态蛋制品消费相关的沙门氏菌病风险评估
机译:蛋壳颜色和贮藏时间对ATAK-S层杂种内外卵品质特性的影响
机译:蛋壳颜色和贮藏时间对ATAK-S层杂种内外卵品质特性的影响
机译:蛋壳颜色对冰箱温度贮藏时鸡蛋中一些蛋质量的影响
机译:与食用带壳蛋相关的人类沙门氏菌病的定量微生物风险评估。
机译:日粮蛋白质来源和贮藏温度对带壳蛋贮藏鸡蛋内部质量的影响
机译:日粮蛋白质来源和贮藏温度对贮藏蛋壳蛋品质的影响
机译:鸡蛋产品中壳蛋和沙门氏菌中'肠炎沙门氏菌'的风险评估