BACTERIAL-FLORA OF PREFROZEN DRY-CURED HAM AT 3 PROCESSING TIME PERIODS AND ITS RELATIONSHIP TO QUALITY

被引：14

作者：

GRAHAM, PP

BLUMER, TN

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1971年 / 34卷 / 12期

关键词：

D O I：

10.4315/0022-2747-34.12.586

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：586 / &

共 31 条

[21]

RIEMANN H, 1963, FOOD TECHNOL-CHICAGO, V17, P39

[22] STUDIES ON FATE OF STAPHYLOCOCCI DURING PROCESSING OF HAMS [J].

SILLIKER, JH ;

JANSEN, CE ;

CHMURA, NW ;

VOEGELI, MM .

JOURNAL OF FOOD SCIENCE, 1962, 27 (01) :50-&

[23]

Smith N., 1957, BERGEYS MANUAL DETER, P620

[24] PATHOGENICITY OF SALMONELLA-GALLINARUM AFTER METABOLIC INJURY BY FREEZING [J].

SORRELLS, KM ;

SPECK, ML ;

WARREN, JA .

APPLIED MICROBIOLOGY, 1970, 19 (01) :39-&

[25] INCIDENCE OF PUTREFACTIVE ANAEROBIC SPORES IN MEAT [J].

STEINKRAUS, KH ;

AYRES, JC .

JOURNAL OF FOOD SCIENCE, 1964, 29 (01) :87-+

[26] DIFFUSION OF SALT IN PORK MUSCLE AND FAT TISSUE [J].

WOOD, FW .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (03) :138-&

[27]

1966, TRAINING COURSE MANU

[28]

1960, SCIENCE MEAT MEAT PR

[29]

1953, DIFCO MANUAL DEHYDRA

[30]

1964, EXAMINATION FOODS EN

← 1 2 3 4 →