HEAT INJURY AND RECOVERY OF STREPTOCOCCUS-FAECIUM ASSOCIATED WITH THE SOURING OF CHUB-PACKED LUNCHEON MEAT

被引：17

作者：

BELL, RG

DELACY, KM

机构：

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1984年 / 57卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1984.tb01387.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：229 / 236

页数：8

共 28 条

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BELL, RG ;

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JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (01) :97-102

[3] NITRITE LOSS AND SPOILAGE MICROFLORA DEVELOPMENT IN CHUB-PACKED LUNCHEON MEAT [J].

BELL, RG ;

DELACY, KM .

JOURNAL OF APPLIED BACTERIOLOGY, 1983, 55 (03) :473-480

[4] 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

[5] 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

[6] A NOTE ON THE IDENTITY AND PROPERTIES OF THE SPOILAGE MICROFLORA OF CHUB-PACKED LUNCHEON MEAT STORED AT AMBIENT-TEMPERATURE [J].

BELL, RG ;

DELACY, KM .

CANADIAN JOURNAL OF MICROBIOLOGY, 1983, 29 (09) :1220-1223

[7] THE EFFECT OF VARIATION OF THERMAL-PROCESSING ON THE MICROBIAL SPOILAGE OF CHUB-PACKED LUNCHEON MEAT [J].

BELL, RG .

JOURNAL OF APPLIED BACTERIOLOGY, 1983, 54 (02) :249-255

[8]

BELL RG, 1982, J APPL BACTERIOL, V56, P354

[9] EFFECT OF AVAILABLE WATER ON THERMAL RESISTANCE OF 3 NONSPOREFORMING SPECIES OF BACTERIA [J].

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[10]

CASTELLANI AE, 1955, APPLIED MICROBIOLOGY, V31, P154

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