Geneva, NY
USA
Papers:
P2-67 Pickled Egg Production: Effect of Brine Acetic Acid Concentration, Brine Fill Temperature, and Post-packing Temperature on Acidification Rate
P2-168 Pickled Egg Production: Inactivation Rate of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus during Acidification Step