REDUCTION OF NUMBERS OF SALMONELLA-TYPHIMURIUM ON POULTRY PARTS BY REPEATED FREEZE-THAW TREATMENTS

被引：8

作者：

OLSON, VM ^{[1
]}

SWAMINATHAN, B ^{[1
]}

STADELMAN, WJ ^{[1
]}

机构：

[1] PURDUE UNIV,INST FOOD SCI,W LAFAYETTE,IN 47907

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04164.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1323 / 1326

页数：4

共 25 条

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[3] QUALITY OF BROILER CARCASSES AS AFFECTED BY HOT WATER TREATMENTS [J].

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GREGORY, DW .

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[4]

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[5]

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[6]

DUBOIS CW, 1942, REFRIG ENG, V44, P93

[7]

EDEL W, 1973, B WORLD HEALTH ORGAN, V48, P167

[8]

Galton M.M., 1968, SALMONELLAE FOODS FE

[9]

Gray T. R., 1976, SURVIVAL VEGETATIVE

[10] EFFECT OF CERTAIN FREEZING METHODS UPON MICROBES ASSOCIATED WITH CHICKEN MEAT [J].

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SPENCER, JV .

POULTRY SCIENCE, 1974, 53 (01) :215-220

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