EFFECTS OF FREEZING AND STORAGE ON MICROORGANISMS IN FROZEN FOODS - REVIEW

被引：90

作者：

SPECK, ML ^{[1
]}

RAY, B ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

关键词：

D O I：

10.4315/0362-028X-40.5.333

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：333 / 336

页数：4

共 24 条

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[4] HAGEN PO, 1971, INHIBITION DESTRUCTI, P39
[5] HALL HE, 1964, 1142 US DEP HEW PUBL, P13
[6] VIOLET RED BILE-2 AGAR FOR STRESSED COLIFORMS
HARTMAN, PA
HARTMAN, PS
LANZ, WW
[J]. APPLIED MICROBIOLOGY, 1975, 29 (04) : 537 - 539
[7] HARTSELL SE, 1951, AM J PUBL HLTH, V41, P1072
[8] INFLUENCE OF MILK COMPONENTS ON INJURY, REPAIR OF INJURY, AND DEATH OF SALMONELLA-ANATUM CELLS SUBJECTED TO FREEZING AND THAWING
JANSSEN, DW
BUSTA, FF
[J]. APPLIED MICROBIOLOGY, 1973, 26 (05) : 725 - 732
[9] REPAIR OF INJURY IN SALMONELLA-ANATUM CELLS AFTER FREEZING AND THAWING IN MILK
JANSSEN, DW
BUSTA, FF
[J]. CRYOBIOLOGY, 1973, 10 (05) : 386 - 392
[10] KERELUK K, 1959, J MILK FOOD TECHNOL, V22, P176