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Microbiological examination of mayonnaise production



Microbiological examination of mayonnaise production



Zeszyty Naukowe Akademii Rolniczo Technicznej w Olsztynie, Technologia Zywnosci (2): 39-48



Pasteurized milk, egg yolk and mustard used in the manufacture of mayonnaise at a plant in Olsztyn province, Poland, as well as the mayonnaise mix, mayonnaise from the homogenizer, filler and jars, rinses and swabs of equipment, and mains water and air samples were examined microbiologically in March, May and June 1967.

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Accession: 000137473

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