EFFECT OF TEMPERATURE AND ADDED POLYPHOSPHATE ON SURVIVAL OF SALMONELLAE IN POULTRY MEAT DURING COLD STORAGE

被引：41

作者：

FOSTER, RD ^{[1
]}

MEAD, GC ^{[1
]}

机构：

[1] ARC,FOOD RES INST,NORWICH NR4 7UA,ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1976年 / 41卷 / 03期

关键词：

D O I：

10.1111/j.1365-2672.1976.tb00663.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：505 / 510

页数：6

共 12 条

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[2]

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HURST, A .

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[5]

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[6] MICROBIOLOGY OF POULTRY PRODUCTS [J].

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MAZUR P, 1966, CRYOBIOLOGY

[9] GROWTH AND SPORULATION OF CLOSTRIDIUM WELCHII IN BREAST AND LEG MUSCLE OF POULTRY [J].

MEAD, GC .

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[10]

SPENCER JV, 1962, POULTRY SCI, V41, P1685

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