MICROBIOLOGICAL EVALUATION OF YOGURT PRODUCED COMMERCIALLY IN ONTARIO

被引：26

作者：

ARNOTT, DR ^{[1
]}

DUITSCHAEVER, CL ^{[1
]}

BULLOCK, DH ^{[1
]}

机构：

[1] UNIV GELPH, DEPT FOOD SCI, GUELPH, ONTARIO, CANADA

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 01期

关键词：

D O I：

10.4315/0022-2747-37.1.11

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：11 / 13

页数：3

共 7 条

[1]

BAKER PJ, 1962, HDB BACTERIOLOGICAL

[2]

DAVIS JG, 1971, DAIRY INDUSTR, V36, P569

[3]

DUITSCHA.CL, 1965, J MILK FOOD TECHNOL, V28, P97

[4] FATE OF COLIFORMS IN YOGURT, BUTTERMILK, SOUR CREAM, AND COTTAGE CHEESE DURING REFRIGERATED STORAGE [J].

GOEL, MC ;

KULSHRESTHA, DC ;

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READ, RB .

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[5] A PLATING MEDIUM FOR THE ISOLATION AND ENUMERATION OF ENTEROCOCCI [J].

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[6] CONTROL OF FOOD-BORNE PATHOGENS BY STARTER CULTURES [J].

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[7] STAPHYLOCOCCI IN COLBY CHEESE [J].

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STINE, CM ;

HARMON, LG .

JOURNAL OF DAIRY SCIENCE, 1961, 44 (07) :1272-&

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