THERMAL INACTIVATION STUDIES ON PATHOGENIC BACTERIA IN MILK AND VARIOUS MILK PRODUCTS .1. CORYNEBACTERIUM DIPHTHERIAE ATCC NO 296

被引：11

作者：

DAOUST, DR

READ, RB

LITSKY, W

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(61)89695-1

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：32 / &

共 13 条

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[2] BRIEGER, 1890, BERL KLIN WCHNSCHR, V27, P241
[3] IRWIN RE, 1935, MILK PLANT MONTHLY, V24, P24
[4] LOEFFLER FA, 1887, UBM, P33
[5] Thermal Death Points of Pathogenic Bacteria in Cream and Ice Cream
Oldenbusch, Carolyn
Frobisher, Martin, Jr.
Shrader, J. H.
[J]. AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1930, 20 (06): : 615 - 618
[6] COME-UP TIME METHOD OF MILK PASTEURIZATION .3. BACTERIOLOGICAL STUDIES
READ, RB
NORCROSS, NL
HANKINSON, DJ
LITSKY, W
[J]. JOURNAL OF DAIRY SCIENCE, 1957, 40 (01) : 28 - 36
[7] READ RB, 1956, J MILK FOOD TECHNOL, V19, P44
[8] READ RB, 1956, J MILK FOOD TECHNOL, V19, P2
[9] ROSENAU MJ, 1908, USPHMHSHLB 42
[10] Schorer EH, 1912, J MED RES, V26, P127