TEMPERATURE FUNCTION INTEGRATION AND DEVELOPMENT AND METABOLISM OF POULTRY SPOILAGE BACTERIA

被引：12

作者：

DAUD, HB ^{[1
]}

MCMEEKIN, TA ^{[1
]}

OLLEY, J ^{[1
]}

机构：

[1] COMMONWEALTH SCI & IND RES ORGAN,DIV FOOD RES,FOOD RES UNIT,HOBART 7001,TASMANIA,AUSTRALIA

来源：

关键词：

D O I：

10.1128/AEM.36.5.650-654.1978

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：650 / 654

页数：5

共 9 条

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ADAMCIC, M
CLARK, DS
YAGUCHI, M
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 272 - &
[2] CHANGES CAUSED BY MICROBES IN SPOILAGE OF MEATS
INGRAM, M
DAINTY, RH
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (01): : 21 - +
[3] A NOTE ON LIMITING REACTIONS AND TEMPERATURE COEFFICIENTS
MORALES, MF
[J]. JOURNAL OF CELLULAR AND COMPARATIVE PHYSIOLOGY, 1947, 30 (03): : 303 - 313
[4] Olley J., 1973, Food Technology in New Zealand, V8, P17
[5] Olley J., 1973, Food Technology in Australia, V25, P66
[6] Olley J., 1978, International Journal of Refrigeration, V1, P81, DOI 10.1016/0140-7007(78)90012-9
[7] OLLEY J, 1976, IDEAL REFRIGERATED F, P125
[8] RONSIVALLI LJ, 1975, MAR FISH REV, V37, P32
[9] Spencer R., 1964, FOOD TECHNOL, V18, P175