EFFECTS OF DEHYDRATION THROUGH INTERMEDIATE MOISTURE RANGE ON WATER ACTIVITY, MICROBIAL GROWTH, AND TEXTURE OF SELECTED FOODS

被引：7

作者：

CHORDASH, RA

POTTER, NN

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1972年 / 35卷 / 07期

关键词：

D O I：

10.4315/0022-2747-35.7.395

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：395 / &

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[2]

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[3]

BONE DP, 1968, Patent No. 3380832

[4]

BURGESS HM, 1965, Patent No. 3202514

[5]

CHRISTIAN J. H. B., 1955, AUSTRALIAN JOUR BIOL SCI, V8, P75

[6] WATER RELATIONS OF SALMONELLAE AT 30-DEGREES-C [J].

CHRISTIAN, JHB ;

SCOTT, WJ .

[7]

CHRISTIAN JHB, 1963, RECENT ADVANCES FOOD, V3, P248

[8]

HALLINAN FJ, 1963, Patent No. 3115409

[9]

HOLLIS F, 1968, 6926FL US ARM NAT LA

[10]

HOLLIS F, 1969, 7012FL US ARM NAT LA