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

被引：27

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

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WHITE, HR
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1963, 26 (01): : 91 - &
[33] MINIMAL MEDIUM RECOVERY OF THERMALLY INJURED SALMONELLA-SENFTENBERG 4969
WILSON, JM
DAVIES, R
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1976, 40 (03): : 365 - 374
[34] WOODBURN M, 1968, POULTRY SCI, V47, P447
[35] 1980, POULTRY WORLD 0228, P18
[36] 1978, SALMONELLA FOOD POIS
[37] [No title captured]