MICROBIOLOGICAL QUALITY OF PASTA PRODUCTS SOLD IN CANADA

被引：10

作者：

RAYMAN, MK ^{[1
]}

WEISS, KF ^{[1
]}

RIEDEL, GW ^{[1
]}

CHARBONNEAU, S ^{[1
]}

JARVIS, GA ^{[1
]}

机构：

[1] HLTH & WELF CANADA,HLTH PROTECT BRANCH,FIELD OPERAT DIRECT,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 10期

关键词：

D O I：

10.4315/0362-028X-44.10.746

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：746 / 749

页数：4

共 12 条

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[2]

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STAPLES, CL ;

OLSON, JC .

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[4]

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[5]

Nagy F., 1969, Elelmiszervizsgalati Koezlemenyek, V15, P305

[6]

Ormay L., 1969, Elelmiszervizsgalati Koezlemenyek, V15, P293

[7]

RAYMAN MK, 1969, J FOOD PROT, V42, P330

[8]

Spicher G., 1976, Getreide, Mehl und Brot, V30, P303

[9]

Vamos G., 1969, Elelmiszervizsgalati Koezlemenyek, V15, P301

[10] INFLUENCE OF SPAGHETTI EXTRUDING, DRYING AND STORAGE ON SURVIVAL OF STAPHYLOCOCCUS-AUREUS [J].

WALSH, DE ;

FUNKE, BR .

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