SALMONELLAE IN FOOD - A REVIEW

被引：21

作者：

BOWMER, EJ

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1965年 / 28卷 / 03期

关键词：

D O I：

10.4315/0022-2747-28.3.74

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：74 / +

页数：1

共 90 条

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[4] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS [J].

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FOTER, MJ ;

LEWIS, KH .

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[5] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS [J].

ANGELOTTI, R ;

FOTER, MJ ;

LEWIS, KH .

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1961, 51 (01) :76-&

[6] ADEQUACY OF COOKING PROCEDURES FOR DESTRUCTION OF SALMONELLAE [J].

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[7]

BOWMER E. J., 1963, CANADIAN JOUR PUBL HEALTH, V54, P44

[8]

BOWMER EJ, 1961, CANAD J PUBLIC HEALT, V52, P35

[9]

BOWMER ERNEST J., 1964, AMER J MED SCI, V247, P467, DOI 10.1097/00000441-196404000-00011

[10]

BUTLER R. W., 1962, CANADIAN JOUR PUBL HEALTH, V53, P478

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