MICROWAVE PROCESSING TO DESTROY SALMONELLAE IN CORN-SOY-MILK BLENDS AND EFFECT ON PRODUCT QUALITY

被引：21

作者：

BOOKWALTER, GN ^{[1
]}

SHUKLA, TP ^{[1
]}

KWOLEK, WF ^{[1
]}

机构：

[1] KRAUSE MILLING CO, MILWAUKEE, WI 53201 USA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb05011.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1683 / 1686

页数：4

共 23 条

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[6] NUTRITIONAL STABILITY OF CORN-SOY-MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE [J].

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[7] DESTRUCTION OF ESCHERICHIA-COLI AND SALMONELLA-TYPHIMURIUM IN MICROWAVE-COOKED SOUPS [J].

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[8] ADHESIVE TAPE METHOD FOR ESTIMATING MICROBIAL LOAD ON MEAT SURFACES [J].

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[9] HEAT RESISTANCE OF SALMONELLA TYPHIMURIUM AND SALMONELLA SENFTENBERG 775W IN MILK CHOCOLATE [J].

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[10]

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