THE EFFECT OF VARIATION OF THERMAL-PROCESSING ON THE MICROBIAL SPOILAGE OF CHUB-PACKED LUNCHEON MEAT

被引：10

作者：

BELL, RG

机构：

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1983年 / 54卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1983.tb02614.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：249 / 255

页数：7

共 11 条

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BELL, RG ;

GILL, CO .

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[2] THE ROLE OF OXYGEN IN THE MICROBIAL SPOILAGE OF LUNCHEON MEAT COOKED IN A PLASTIC CASING [J].

BELL, RG ;

DELACY, KM .

JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (03) :407-411

[3] A NOTE ON THE MICROBIAL SPOILAGE OF UNDERCOOKED CHUB-PACKED LUNCHEON MEAT [J].

BELL, RG ;

DELACY, KM .

JOURNAL OF APPLIED BACTERIOLOGY, 1983, 54 (01) :131-134

[4]

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[5]

Cowan ST., 1974, BACTERIAL CHARACTERS, V2

[6]

DAKIN JC, 1962, RECENT ADV FOOD SCI, V2, P128

[7]

LEISTNER L, 1976, INHIBITION INACTIVAT, P219

[8] SOURCES OF PSYCHROTROPHIC BACTERIA ON MEAT AT ABATTOIR [J].

NEWTON, KG ;

HARRISON, JCL ;

WAUTERS, AM .

JOURNAL OF APPLIED BACTERIOLOGY, 1978, 45 (01) :75-82

[9] EVALUATION OF STERILIZATION AND PASTEURIZATION PROCESSES FROM TEMPERATURE MEASUREMENTS IN DEGREES CELSIUS (DEGREES C) [J].

SHAPTON, DA ;

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[10]

Stumbo C. R., 1973, THERMOBACTERIOLOGY F

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