FATE OF ENTEROPATHOGENS INOCULATED ONTO CHOPPED HAM

[1] ALLEN J. R., 1960, FOOD RES, V25, P19

[2] ALM F, 1961, FOOD TECHNOL-CHICAGO, V15, P199

[3] [Anonymous], STATISTICAL PACKAGE

[4] BARTL V, 1973, MICROBIOLOGICAL SAFE, P89

[5] MICROBIOLOGY OF MEAT CURING .3. SOME MICROBIOLOGICAL AND RELATED TECHNOLOGICAL ASPECTS IN MANUFACTURE OF FERMENTED SAUSAGES [J]. APPLIED MICROBIOLOGY, 1961, 9 (02) : 156 - &

[6] BACTERIOLOGICAL EVALUATION OF SOME LUNCHEON MEATS IN CANADIAN RETAIL MARKET [J]. JOURNAL OF FOOD PROTECTION, 1977, 40 (06) : 382 - 384

[7] NUTRITION OF THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTS [J]. JOURNAL OF BACTERIOLOGY, 1951, 62 (05) : 599 - 603

[8] A SELECTIVE MEDIUM FOR ENUMERATION OF MICROBACTERIUM THERMOSPHACTUM IN MEAT AND MEAT PRODUCTS [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1966, 29 (03): : 455 - &

[9] IMPROVED MMDIUM FOR ENUMERATION OF CLOSTRIDIUM-PERFRINGENS [J]. APPLIED MICROBIOLOGY, 1971, 22 (04) : 688 - &

[10] TOTAL PLATE COUNT AND SENSORY EVALUATION AS MEASURES OF LUNCHEON MEAT SHELF-LIFE [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (11): : 759 - 762

[1] ALLEN J. R., 1960, FOOD RES, V25, P19

[2] ALM F, 1961, FOOD TECHNOL-CHICAGO, V15, P199

[3] [Anonymous], STATISTICAL PACKAGE

[4] BARTL V, 1973, MICROBIOLOGICAL SAFE, P89

[5] MICROBIOLOGY OF MEAT CURING .3. SOME MICROBIOLOGICAL AND RELATED TECHNOLOGICAL ASPECTS IN MANUFACTURE OF FERMENTED SAUSAGES [J]. APPLIED MICROBIOLOGY, 1961, 9 (02) : 156 - &

[6] BACTERIOLOGICAL EVALUATION OF SOME LUNCHEON MEATS IN CANADIAN RETAIL MARKET [J]. JOURNAL OF FOOD PROTECTION, 1977, 40 (06) : 382 - 384

[7] NUTRITION OF THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTS [J]. JOURNAL OF BACTERIOLOGY, 1951, 62 (05) : 599 - 603

[8] A SELECTIVE MEDIUM FOR ENUMERATION OF MICROBACTERIUM THERMOSPHACTUM IN MEAT AND MEAT PRODUCTS [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1966, 29 (03): : 455 - &

[9] IMPROVED MMDIUM FOR ENUMERATION OF CLOSTRIDIUM-PERFRINGENS [J]. APPLIED MICROBIOLOGY, 1971, 22 (04) : 688 - &

[10] TOTAL PLATE COUNT AND SENSORY EVALUATION AS MEASURES OF LUNCHEON MEAT SHELF-LIFE [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (11): : 759 - 762