TY  - BOOK
TI  - Recommended international code of hygienic practice for egg products; section 5- end product specifications Annex 11- Microbiological Specifications for pasturized egg products
U1  - S 664.97:637.4(100)(083.7)   L6 
PY  - 1976///
CY  - Rome
PB  - FAO
KW  - FAO/WHO Food Standards Programme. Codex Alimentarius Commission.
KW  - Eggs-Preservation-Standards,Egg processing-Standards
ER  -