Jun Fang
National R & D Center for Egg Processing, Huazhong Agricultural University, Wuhan, 430070, China
Meihu Ma
National R & D Center for Egg Processing, Huazhong Agricultural University, Wuhan, 430070, China
Yongguo Jin
National R & D Center for Egg Processing, Huazhong Agricultural University, Wuhan, 430070, China
Ning Qiu
National R & D Center for Egg Processing, Huazhong Agricultural University, Wuhan, 430070, China
Chan Wang
National R & D Center for Egg Processing, Huazhong Agricultural University, Wuhan, 430070, China
Guodong Ren
National R & D Center for Egg Processing, Huazhong Agricultural University, Wuhan, 430070, China
Xin Huang
National R & D Center for Egg Processing, Huazhong Agricultural University, Wuhan, 430070, China
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How to cite this article
Jun Fang, Meihu Ma, Yongguo Jin, Ning Qiu, Chan Wang, Guodong Ren and Xin Huang, 2012. Assessment of Salmonella enteritidis Viability in Egg White during Early Incubation Stages by Fluorescent Staining Method. Asian Journal of Animal and Veterinary Advances, 7: 556-567.
DOI: 10.3923/ajava.2012.556.567
URL: https://scialert.net/abstract/?doi=ajava.2012.556.567
DOI: 10.3923/ajava.2012.556.567
URL: https://scialert.net/abstract/?doi=ajava.2012.556.567