INTERRELATIONSHIP BETWEEN MICROBIAL NUMBERS AND OTHER PARAMETERS IN THE SPOILAGE OF VACUUM-PACKED COOKED RING SAUSAGES

被引：45

作者：

KORKEALA, H

LINDROTH, S

AHVENAINEN, R

ALANKO, T

机构：

[1] MINIST AGR & FORESTRY,HELSINKI,FINLAND

[2] TECH RES CTR FINLAND,HELSINKI,FINLAND

[3] TECH RES CTR FINLAND,SF-02150 ESPOO 15,FINLAND

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1987年 / 5卷 / 04期

关键词：

D O I：

10.1016/0168-1605(87)90045-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：311 / 321

页数：11

共 13 条

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LINDROTH, S .

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[9] MICROBIOLOGICAL AND SENSORY QUALITY CHANGES IN BLOOD PANCAKES AND COOKED RING SAUSAGE DURING STORAGE [J].

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