EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY STAPHYLOCOCCUS-AUREUS

被引：11

作者：

KAMMAN, JF

TATINI, SR

LABUZA, TP

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15288.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1284 / &

共 14 条

[1]

Anfinsen C, 1971, ENZYMES, V4, P177

[2] APPLICABILITY OF HEAT-STABLE DEOXYRIBONUCLEASE ASSAY FOR ASSESSMENT OF STAPHYLOCOCCAL GROWTH AND LIKELY PRESENCE OF ENTEROTOXIN IN CHEESE [J].

CORDS, BR ;

TATINI, SR .

JOURNAL OF DAIRY SCIENCE, 1973, 56 (12) :1512-1519

[3]

KAMMAN JF, 1977, J FOOD SCI, V24, P421

[4]

LABUZA TP, 1976, J FOOD SCI, V41, P910, DOI 10.1111/j.1365-2621.1976.tb00751_41_4.x

[5] METACHROMATIC AGAR-DIFFUSION METHODS FOR DETECTING STAPHYLOCOCCAL NUCLEASE ACTIVITY [J].

LACHICA, RUF ;

GENIGEORGIS, C ;

HOEPRICH, PD .

APPLIED MICROBIOLOGY, 1971, 21 (04) :585-+

[6] Cool places: geographies of youth culture. [J].

Chatterton, P .

PROGRESS IN HUMAN GEOGRAPHY, 1999, 23 (01) :168-169

[7] VIABILITY OF STAPHYLOCOCCUS-AUREUS IN INTERMEDIATE MOISTURE MEATS [J].

PLITMAN, M ;

PARK, Y ;

GOMEZ, R ;

SINSKEY, AJ .

JOURNAL OF FOOD SCIENCE, 1973, 38 (06) :1004-1008

[8]

Scott W.J., 1957, ADV FOOD RES, V7, P83, DOI DOI 10.1016/S0065-2628(08)60247-5

[9]

TATINI SR, 1976, FOOD TECHNOL-CHICAGO, V30, P64

[10] HEAT-STABLE NUCLEASE FOR ASSESSMENT OF STAPHYLOCOCCAL GROWTH AND LIKELY PRESENCE OF ENTEROTOXINS IN FOODS [J].

TATINI, SR ;

SOO, HM ;

CORDS, BR ;

BENNETT, RW .

JOURNAL OF FOOD SCIENCE, 1975, 40 (02) :352-356

← 1 2 →