EFFECT OF STORAGE-TEMPERATURE, TIME, AND METHOD OF SLICING ON MICROBIAL-POPULATION AND WHITE FILM DEVELOPMENT IN VACUUM PACKAGED, DRY-CURED HAM SLICES

被引：7

作者：

KEMP, JD

LANGLOIS, BE

AKERS, K

AARON, DK

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07902.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：871 / 873

页数：3

共 8 条

[1] FACTORS RESPONSIBLE FOR WHITE FILM FORMATION ON CUT SURFACES OF DRY-CURED HAMS
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BLUMER, TN
CHRISTIAN, JA
SWAISGOOD, HE
LUCAS, HL
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (03) : 516 - 519
[2] Cochran W.G, 1957, STAT METHODS, V6th ed
[3] EFFECT OF STORAGE-TEMPERATURE AND TIME ON THE QUALITY OF VACUUM PACKAGED DRY-CURED HAM SLICES
KEMP, JD
LANGLOIS, BE
AKERS, K
MEANS, WJ
AARON, DK
[J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (02) : 402 - 406
[4] MUSSMAN HD, 1977, FED REGISTER, V42, P4398
[5] READ RB, 1984, FOOD DRUG ADM BACTER
[6] Richardson GH., 1985, STANDARD METHODS EXA
[7] A SELECTIVE MEDIUM FOR THE ISOLATION AND ENUMERATION OF ORAL AND FECAL LACTOBACILLI
ROGOSA, M
MITCHELL, JA
WISEMAN, RF
[J]. JOURNAL OF BACTERIOLOGY, 1951, 62 (01) : 132 - 133
[8] 1985, SAS USERS GUIDE STAT