DISCREPANCIES IN ENUMERATION OF ESCHERICHIA-COLI

被引：34

作者：

RAY, B ^{[1
]}

SPECK, ML ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1128/AEM.25.4.494-498.1973

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：494 / 498

页数：5

共 11 条

[1]

BROWN MRW, 1971, INHIBITION DESTRUCTI

[2]

GUNDERSON MF, 1948, FOOD RES, V13, P254

[3]

HALL HE, 1964, 1142 US DEP HEW PUBL

[4]

HARRIES D, 1966, EXPERIENTIA, V22, P803

[5]

Hartman PA, 1960, J MILK FOOD TECHNOL, V23, P45, DOI 10.4315/0022-2747-23.2.45

[6]

KERELUK K, 1959, J MILK FOOD TECHNOL, V22, P176

[7] MICROBIAL ANALYSIS OF COMMERCIAL FROZEN FISH STICKS [J].

NICKERSON, JTR ;

DUNCAN, DW ;

SILVERMAN, GJ ;

SOLBERG, M ;

JOSELOW, MM .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1962, 25 (02) :45-&

[8]

NICKERSON JTR, 1971, J MILK FOOD TECHNOL, V35, P167

RAY, B ;

SPECK, ML .

[10]

1967, STANDARD METHODS EXA