IDENTIFICATION OF MAJOR CONTAMINATION SOURCES DURING PROCESSING OF EMULSION SAUSAGE

被引：56

作者：

BORCH, E

NERBRINK, E

SVENSSON, P

机构：

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1988年 / 7卷 / 04期

关键词：

D O I：

10.1016/0168-1605(88)90058-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：317 / 330

页数：14

共 23 条

[1]

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[7] THE FORMATION OF CARBON DIOXIDE BY LACTIC ACID BACTERIA AND BACILLUS-LICHENIFORMIS AND A CULTURAL METHOD OF DETECTING THE PROCESS [J].

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JOURNAL OF DAIRY RESEARCH, 1945, 14 (1-2) :35-44

[8] RAPID METHOD FOR DISTINCTION OF GRAM-NEGATIVE FROM GRAM-POSITIVE BACTERIA [J].

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[9]

HARRIGAN WF, 1976, LABORATORY METHODS F

[10] BACTERIAL GROWTH IN REFRIGERATED, VACUUM-PACKED LUNCHEON MEATS [J].

KEMPTON, AG ;

BOBIER, SR .

CANADIAN JOURNAL OF MICROBIOLOGY, 1970, 16 (05) :287-&

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