ISOLATION METHODS FOR ANAEROBES IN FOODS

被引：8

作者：

BARNES, EM ^{[1
]}

机构：

[1] AGR & FOOD RES COUNCIL, FOOD RES INST, NORWICH NR4 7UA, ENGLAND

来源：

关键词：

D O I：

10.1016/0168-1605(85)90060-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：81 / 87

页数：7

共 24 条

[1]

BARNES E. M., 1955, Journal of the Science of Food and Agriculture, V6, P448, DOI 10.1002/jsfa.2740060808

[2]

Barnes E. M., 1956, J APPL BACTERIOL, V19, P117

[3]

Barnes EM, 1978, SOC APPL BACTERIOLOG, P89

[4]

BEERENS H., 1963, ANN INST PASTEUR LILLE, V14, P5

[5]

BEERENS H, 1965, FOOD SCI TECHNOLOGY, V2, P599

BROCKLEHURST, TF ;

LUND, BM .

JOURNAL OF APPLIED BACTERIOLOGY, 1982, 53 (03) :355-361

[7] Post-mortem formation of methaemoglobin in red muscle. [J].

Brooks, J .

BRYANT, MP ;

BURKEY, LA .

[9]

Chen J. -S., 1977, ANAEROBE LAB MANUAL, VFourth

[10]

Cruickshank R, 1965, DETERMINATION BACTER