SURVIVAL OF SALMONELLAE DURING PEPPERONI MANUFACTURE

被引：30

作者：

SMITH, JL ^{[1
]}

HUHTANEN, CN ^{[1
]}

KISSINGER, JC ^{[1
]}

PALUMBO, SA ^{[1
]}

机构：

[1] ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

关键词：

D O I：

10.1128/AEM.30.5.759-763.1975

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：759 / 763

页数：5

共 11 条

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[7] SURVIVAL OF SALMONELLA-DUBLIN AND SALMONELLA-TYPHIMURIUM IN LEBANON BOLOGNA
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[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (03): : 150 - 154
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SURKIEWI.BF
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ELLIOTT, RP
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[J]. APPLIED MICROBIOLOGY, 1972, 23 (03) : 515 - &
[9] BACTERIOLOGICAL SURVEY OF RAW BEEF PATTIES PRODUCED AT ESTABLISHMENTS UNDER FEDERAL INSPECTION
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ELLIOTT, RP
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[J]. APPLIED MICROBIOLOGY, 1975, 29 (03) : 331 - 334
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