STAPHYLOCOCCUS-AUREUS GROWTH AND SURVIVAL IN MACARONI DOUGH AND PERSISTENCE OF ENTEROTOXINS IN DRIED PRODUCTS

被引：24

作者：

LEE, WH ^{[1
]}

STAPLES, CL ^{[1
]}

OLSON, JC ^{[1
]}

机构：

[1] FDA,200 C ST SW,WASHINGTON,DC 20204

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03750.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：119 / 120

页数：2

共 14 条

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[2] HEAT INACTIVATION OF STAPHYLOCOCCAL ENTEROTOXIN A
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TAN, PL
BOHRER, CW
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[3] THERMAL INACTIVATION OF STAPHYLOCOCCAL ENTEROTOXINS B AND C
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STEINBERG, DH
MILLER, RD
KURANTNICK, MJ
MURPHY, TF
[J]. APPLIED MICROBIOLOGY, 1973, 26 (06) : 938 - 942
[4] GENIGEOR.C, 1969, J FOOD SCI, V34, P62, DOI 10.1111/j.1365-2621.1969.tb14363.x
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[J]. PROGRESS IN HUMAN GEOGRAPHY, 1999, 23 (01) : 168 - 169
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[8] TROLLER JA, 1972, APPL MICROBIOL, V21, P435
[9] Vamos G., 1969, Elelmiszervizsgalati Koezlemenyek, V15, P301
[10] WALSH DE, UNPUBLISHED DATA