THE EFFECT OF PH ADJUSTMENT ON THE MICROBIOLOGY OF CHICKEN SCALD-TANK WATER WITH PARTICULAR REFERENCE TO THE DEATH RATE OF SALMONELLAS

被引：35

作者：

HUMPHREY, TJ

LANNING, DG

BERESFORD, D

机构：

[1] SEALE HAYNE COLL,DEPT SCI,NEWTON ABBOTT,DEVONSHIRE,ENGLAND

[2] LLOYD MAUNDER LTD,CULLOMPTON,DEVONSHIRE,ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1981年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2672.1981.tb01270.x

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：517 / 527

页数：11

共 29 条

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[2] BUCHLI K, 1966, ARCHIV LEBENSMITTELH, V17, P97
[3] CRABB WE, 1971, HYGIENE FOOD PRODUCT, P119
[4] ERDTSIECK B, 1980, MEAT QUALITY POULTRY, P159
[5] GROSKLAUS D, 1964, FLEISCHWIRTSCHAFT, V12, P1253
[6] EFFECT ON XANTHOPHYLL CONTENT AND COLOR OF BROILER SKIN WHEN SCALD ADDITIVE CONCENTRATION WAS MEASURED BY PH
HEATH, JL
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[7] THE EFFECTS OF PH AND LEVELS OF ORGANIC-MATTER ON THE DEATH RATES OF SALMONELLAS IN CHICKEN SCALD-TANK WATER
HUMPHREY, TJ
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1981, 51 (01): : 27 - 39
[8] SCALDING POULTRY BY STEAM AT SUBATMOSPHERIC PRESSURES
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POOL, MF
[J]. POULTRY SCIENCE, 1971, 50 (01) : 302 - &
[9] KLOSE AA, 1974, 15 WORLDS POULTR C E, P541
[10] LAHELLEC C, 1975, 2ND P EUR S POULTR M, P28