REDUCTION OF SALMONELLA ON CHICKEN CARCASSES BY IMMERSION TREATMENTS

被引：53

作者：

MORRISON, GJ ^{[1
]}

FLEET, GH ^{[1
]}

机构：

[1] UNIV NEW S WALES,SCH FOOD TECHNOL,POB 1,KENSINGTON,NSW 2033,AUSTRALIA

来源：

JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 11期

关键词：

D O I：

10.4315/0362-028X-48.11.939

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：939 / 943

页数：5

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