MICROBIAL INTERACTIONS IN COUNTRY-STYLE HAMS

被引：8

作者：

BARTHOLOMEW, DT ^{[1
]}

BLUMER, TN ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01531.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：498 / 502

页数：5

共 27 条

[1]

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[2]

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[3]

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[4]

Brock TD, 1966, PRINCIPLES MICROBIAL

[5]

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ELLIKER, PR .

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[9] INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS - STREPTOCOCCUS-DIACETILACTIS VERSUS FOOD PATHOGENS [J].

DALY, C ;

SANDINE, WE ;

ELLIKER, PR .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (06) :349-+

[10] USE OF SHAKE CULTURES IN A SEMISOLID THIOGLYCOLATE MEDIUM FOR DIFFERENTIATING STAPHYLOCOCCI FROM MICROCOCCI [J].

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