PREDICTION OF MICROBIAL DEATH DURING DRYING OF A MACARONI PRODUCT

被引：2

作者：

HSIEH, FH ^{[1
]}

ACOTT, K ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & TECHNOL,ST PAUL,MN 55108

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1976年 / 39卷 / 09期

关键词：

D O I：

10.4315/0022-2747-39.9.619

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：619 / 623

页数：5

共 11 条

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[10] INFLUENCE OF SPAGHETTI EXTRUDING CONDITIONS, DRYING AND STORAGE ON SURVIVAL OF SALMONELLA-TYPHIMURIUM [J].

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