SURVIVAL OF SALMONELLAE AND ESCHERICHIA-COLI DURING SPRAY DRYING OF VARIOUS FOOD PRODUCTS

被引：39

作者：

MILLER, DL

AMUNDSON, CH

GOEPFERT, JM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03680.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：828 / &

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