

@article {17321,
	title = {Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55 degrees C},
	journal = {International Journal of Food MicrobiologyInternational journal of food microbiologyInt J Food Microbiol},
	volume = {145},
	number = {2-3},
	year = {2011},
	month = {Feb 28},
	pages = {476-482},
	keywords = {different ph, ESCHERICHIA-COLI, Heat, Inactivation, listeria-innocua, lwe, Pulsed electric fields, pulsed electric-fields, Salmonella, shelf-life, staphylococcus-aureus, sublethal injury, thermal inactivation, typhimurium, ultrasonic-waves},
	isbn = {0168-1605},
	author = {Monfort, S. and Gayan, E. and Condon, S. and Raso, J. and Alvarez, I.}
}
