Heat resistance of Salmonella Enteritidis in four different liquid egg products and the performance and equivalent conditions of Ministry of Food and Drug Safety of South Korea and US Department of Agriculture protocols
Keywords: تخم مرغ مایع; Liquid egg; Salmonella Enteritidis; Heat; D-value; Capillary tube; PBS; phosphate-buffered saline; MFDS; Ministry of Food and Drug Safety; USDA; US Department of Agriculture;