CONTROL OF STAPHYLOCOCCUS-AUREUS IN SAUSAGE BY STARTER CULTURES AND CHEMICAL ACIDULATION

被引：61

作者：

DALY, C ^{[1
]}

LACHANCE, M ^{[1
]}

SANDINE, WE ^{[1
]}

ELLIKER, PR ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT MICROBIOL,CORVALLIS,OR 97331

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01446.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：426 / 430

页数：5

共 23 条

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[3]

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[6] AN AGAR CULTURE MEDIUM FOR LACTIC ACID STREPTOCOCCI AND LACTOBACILLI [J].

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[7]

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[8]

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[9] INITIATION OF STAPHYLOCOCCAL GROWTH IN PROCESSED MEAT ENVIRONMENTS [J].

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APPLIED MICROBIOLOGY, 1971, 21 (05) :940-+

[10] INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS - LACTIC STREPTOCOCCI VERSUS STAPHYLOCOCCI AND SALMONELLAE [J].

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