THE EFFECTS OF PH AND LEVELS OF ORGANIC-MATTER ON THE DEATH RATES OF SALMONELLAS IN CHICKEN SCALD-TANK WATER

被引：26

作者：

HUMPHREY, TJ ^{[1
]}

机构：

[1] SEALE HAYNE COLL,DEPT SCI,NEWTON ABBOTT TQ12 6NQ,DEVONSHIRE,ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1981年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2672.1981.tb00905.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：27 / 39

页数：13

共 37 条

[1] EFFECT OF WATER ACTIVITY ON HEAT RESISTANCE OF HEAT SENSITIVE AND HEAT RESISTANT STRAINS OF SALMONELLAE
BAIRDPARKER, AC
BOOTHROYD, M
JONES, E
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1970, 33 (03): : 515 - +
[2] SURVEY OF INCIDENCE OF INFECTIONS WITH SALMONELLAE IN BROILERS AND BROILER BREEDERS IN SCOTLAND
BROWN, DD
DUFF, RH
WILSON, JE
ROSS, JG
[J]. BRITISH VETERINARY JOURNAL, 1973, 129 (05): : 493 - 500
[3] CONTRIBUTORY SOURCES OF SALMONELLAE ON TURKEY PRODUCTS
BRYAN, FL
AYRES, JC
KRAFT, AA
[J]. AMERICAN JOURNAL OF EPIDEMIOLOGY, 1968, 87 (03) : 578 - &
[4] BUCHLI K, 1966, ARCHIV LEBENSMITTELH, V17, P97
[5] CRABB WE, 1971, HYGIENE FOOD PRODUCT, P119
[6] DORRESTEIJN LWJ, 1976, 3476 SPELD I POULTR
[7] GROSKLAUS D, 1964, FLEISCHWIRTSCHAFT, V12, P1253
[8] EFFECT ON XANTHOPHYLL CONTENT AND COLOR OF BROILER SKIN WHEN SCALD ADDITIVE CONCENTRATION WAS MEASURED BY PH
HEATH, JL
WABECK, CJ
[J]. POULTRY SCIENCE, 1975, 54 (04) : 1288 - 1292
[9] SCALDING POULTRY BY STEAM AT SUBATMOSPHERIC PRESSURES
KLOSE, AA
KAUFMAN, VF
POOL, MF
[J]. POULTRY SCIENCE, 1971, 50 (01) : 302 - &
[10] LAHELLEC C, 1975, 2ND P EUR S POULTR M