DESTRUCTION OF SALMONELLA-TYPHIMURIUM AND STAPHYLOCOCCUS-AUREUS IN POULTRY PRODUCTS COOKED IN A CONVENTIONAL AND MICROWAVE-OVEN

被引：10

作者：

BAKER, RC

POON, W

VADEHRA, DV

机构：

来源：

POULTRY SCIENCE | 1983年 / 62卷 / 05期

关键词：

D O I：

10.3382/ps.0620805

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：805 / 810

页数：6

共 14 条

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[9] Imide oligomers containing pendent and terminal phenylethynyl groups - II [J].

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