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

ELENA CARRASCO JIMENEZ2026-01-292026-01-29202410.1016/j.ijfoodmicro.2024.1106192-s2.0-85185713887https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37481Food ScienceMicrobiologyFood ScienceMicrobiologyModelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentrationresearch article