EFFECT OF PROCESSING AND MARKETING PROCEDURES ON BACTERIOLOGICAL CONDITION AND SHELF LIFE OF EVISCERATED TURKEYS

被引：14

作者：

BARNES, EM

SHRIMPTON, DH

机构：

[1] A.R.C., Food Research Institute, Earlham Laboratory, Norwich, Recreation Road

[2] Unilever Research Laboratory, Sharnbrook, Bedford, Colworth House

来源：

关键词：

D O I：

10.1080/00071666808415715

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：243 / +

页数：1

共 9 条

[1]

Barnes E.M., 1966, J FOOD TECHNOL, V1, P113, DOI 10.1111/j.1365-2621.1966.tb01034.x

[2]

BARNES ELLA M., 1958, JOUR APPL BACT, V21, P313, DOI 10.1111/j.1365-2672.1958.tb00149.x

[3] The effect of carbon dioxide on bacterial growth [J].

Coyne, FP .

[4]

FARRELL AJ, 1964, BR POULT SCI, V5, P89

[5]

GRIMES M, 1931, AEROBACTER SCIENT P, V20, P89

HIRSCH, A ;

GRINSTED, E .

[7]

SHRIMPTON DH, 1960, CHEM IND-LONDON, P1492

[8]

THORNLEY MARGARET J., 1959, JOUR APPL BACT, V22, P368

WEIDEMANN, JF .

JOURNAL OF APPLIED BACTERIOLOGY, 1965, 28 (03) :365-+