EFFECT OF CONVENTIONAL AND MICROWAVE-HEATING ON PSEUDOMONAS-PUTREFACIENS, STREPTOCOCCUS-FAECALIS AND LACTOBACILLUS-PLANTARUM IN MEAT TISSUE

被引：14

作者：

CRESPO, FL

OCKERMAN, HW

IRVIN, KM

机构：

[1] OHIO STATE UNIV,DEPT ANIM SCI,COLUMBUS,OH 43210

[2] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 09期

关键词：

D O I：

10.4315/0362-028X-40.9.588

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：588 / 591

页数：4

共 24 条

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[6]

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[7] TOTAL COUNT AND BACTERIAL-FLORA OF MINCED MEAT WITH SPECIAL REFERENCE TO ENTEROBACTERIA AND PSEUDOMONADS [J].

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[8]

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[9]

Maleszewski J, 1975, Rocz Panstw Zakl Hig, V26, P663

[10]

MCMEEKIN TA, 1975, APPL MICROBIOL, V29, P165, DOI 10.1177/0095798403029002003

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