BEHAVIOR OF SALMONELLAE IN VACUUM-PACKAGED COOKED CURED MEAT PRODUCTS

被引：7

作者：

DAVIDSON, CM ^{[1
]}

WEBB, G ^{[1
]}

机构：

[1] CANADA PACKERS LTD,RES & DEV LABS,TORONTO 9,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1973年 / 6卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(73)73964-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：41 / 44

页数：4

共 7 条

[1]

ALFORD JA, 1969, APPL MICROBIOL, V17, P528, DOI 10.1177/0266242699174002

BAIRDPARKER, AC ;

BOOTHROYD, M ;

JONES, E .

JOURNAL OF APPLIED BACTERIOLOGY, 1970, 33 (03) :515-+

[3] FACTORS AFFECTING THE BACTERIOSTATIC ACTION OF SODIUM NITRITE [J].

CASTELLANI, AG ;

NIVEN, CF .

[4] BEHAVIOR OF SALMONELLAE IN SLICED LUNCHEON MEATS [J].

GOEPFERT, JM ;

CHUNG, KC .

MATCHES, JR ;

LISTON, J .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (01) :39-&

[6]

RIEMANN H, 1969, FOOD BORNE INFECTION

[7]

1969, EVALUATION SALMONELL