DESTRUCTION OF SALMONELLAE AND INDICATOR ORGANISMS DURING THERMAL PROCESSING OF TURKEY ROLLS

被引：16

作者：

BRYAN, FL

AYRES, JC

KRAFT, AA

机构：

来源：

关键词：

D O I：

10.3382/ps.0471966

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：1966 / &

共 33 条

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[3] ANGELOTTI R, 1960, TIMETEMPERATURE EFFE
[4] BAYNE HG, 1964, POULTRY SCI, V43, P1302
[5] ADEQUACY OF COOKING PROCEDURES FOR DESTRUCTION OF SALMONELLAE
BELOIAN, A
SCHLOSSER, GC
[J]. AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1963, 53 (05): : 782 - &
[6] BOTSFORD H, 1950, TURKEY WORLD, V25, P81
[7] BRYAN FL, 1968, J APPL MICROBIOL, V16, P1
[8] CASTELLANI AG, 1953, FOOD RES, V18, P131
[9] DACK GM, 1956, FOOD POISONING
[10] DAWSON LE, 1964, TURKEY WORLD, V39, P44