MICROBIOLOGY OF PROCESSED SPICES

被引：44

作者：

POWERS, EM ^{[1
]}

LAWYER, R ^{[1
]}

MASUOKA, Y ^{[1
]}

机构：

[1] USA,NATICK DEV CTR,FOOD SCI LAB,NATICK,MA 01760

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 11期

关键词：

D O I：

10.4315/0022-2747-38.11.683

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：683 / 687

页数：5

共 12 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

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[3]

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[4] MICROBIOLOGICAL TESTING OF SKYLAB FOODS [J].

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MCQUEEN, JL .

APPLIED MICROBIOLOGY, 1973, 25 (01) :55-61

[5] MICROBIAL PROFILE OF SELECTED SPICES AND HERBS AT IMPORT [J].

JULSETH, RM ;

DEIBEL, RH .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (08) :414-419

[6]

LONGREE K, 1967, QUANTITY FOOD SANITA

[7] BACTERIOLOGY OF DEHYDRATED SPACE FOODS [J].

POWERS, EM ;

AY, C ;

ELBISI, HM ;

ROWLEY, DB .

APPLIED MICROBIOLOGY, 1971, 22 (03) :441-&

[8]

SHAHIDI SA, 1971, APPL MICROBIOL, V21, P500, DOI 10.1108/02580540510584094

[9] INCIDENCE OF CLOSTRIDIUM PERFRINGENS IN AMERICAN FOODS [J].

STRONG, DH ;

GRIFFITHS, BB ;

CANADA, JC .

APPLIED MICROBIOLOGY, 1963, 11 (01) :42-&

[10] COMPARATIVE EFFECTS OF ETHYLENE-OXIDE, GAMMA-IRRADIATION AND MICROWAVE TREATMENTS ON SELECTED SPICES [J].

VAJDI, M ;

PEREIRA, RR .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :893-895

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