SURVIVAL OF SALMONELLA IN CHEDDAR CHEESE

被引：39

作者：

WHITE, CH ^{[1
]}

CUSTER, EW ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,DEPT DAIRY SCI,STATE COLLEGE,MS 39762

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1976年 / 39卷 / 05期

关键词：

D O I：

10.4315/0022-2747-39.5.328

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：328 / 331

页数：4

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[5]

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[9] MICROBIOLOGICAL AND CHEMICAL ASPECTS OF CHEDDAR CHEESE RIPENING - A REVIEW [J].

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[10] Sensitivity evaluation methods of electromagnetic quantities with FE-analysis [J].

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