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MICROBIOLOGY AND COMPOSITION OF SNACK SAUSAGES

被引：3
作者：
PALUMBO, SA
KISSINGER, JC
MILLER, AJ
SMITH, JL
ZAIKA, LL
机构：
来源：
JOURNAL OF FOOD PROTECTION | 1979年 / 42卷 / 03期
关键词：
D O I：
10.4315/0362-028X-42.3.211
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
收藏
页码：211 / 213
页数：3
相关论文
共 9 条
  • [1] COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES
    ACTON, JC
    DICK, RL
    [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (04) : 971 - 972
  • [2] [Anonymous], 1970, OFFICIAL METHODS ANA
  • [3] Komarik S. L., 1974, FOOD PRODUCTS FORMUL, VI
  • [4] MICROBIOLOGY AND TECHNOLOGY OF PEPPERONI PROCESS
    PALUMBO, SA
    ZAIKA, LL
    KISSINGER, JC
    SMITH, JL
    [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (01) : 12 - 17
  • [5] IDENTIFICATION OF BACILLUS-SUBTILIS FROM SAUSAGE PRODUCTS AND SPICES
    PALUMBO, SA
    RIVENBURGH, AI
    SMITH, JL
    KISSINGER, JC
    [J]. JOURNAL OF APPLIED BACTERIOLOGY, 1975, 38 (02): : 99 - +
  • [6] SAUSAGE DRYING - FACTORS AFFECTING PERCENT YIELD OF PEPPERONI
    PALUMBO, SA
    SMITH, JL
    ZAIKA, LL
    [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1270 - 1272
  • [7] DESTRUCTION OF SALMONELLA AND STAPHYLOCOCCUS DURING PROCESSING OF A NON-FERMENTED SNACK SAUSAGE
    SMITH, JL
    HUHTANEN, CN
    KISSINGER, JC
    PALUMBO, SA
    [J]. JOURNAL OF FOOD PROTECTION, 1977, 40 (07) : 465 - 467
  • [8] MICROBIOLOGY OF LEBANON BOLOGNA
    SMITH, JL
    PALUMBO, SA
    [J]. APPLIED MICROBIOLOGY, 1973, 26 (04) : 489 - 496
  • [9] SMITH JL, 1976, FLEISCHWIRTSCHAFT, V56, P691
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