COMPARISON OF CULTURAL METHODS AND THE DNA HYBRIDIZATION TEST FOR DETECTION OF SALMONELLAE IN GROUND-BEEF

被引：14

作者：

EMSWILERROSE, B

BENNETT, B

OKREND, A

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb05914.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1726 / 1727

页数：2

共 14 条

[1]

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[5]

FITTS R, 1985, FOOD TECHNOL-CHICAGO, V39, P95

[6]

FLOWERS RS, 1987, J ASSOC OFF ANA CHEM, V70, P521

[7] COMPARATIVE-STUDY OF A DNA HYBRIDIZATION METHOD AND THE CONVENTIONAL CULTURE PROCEDURE FOR DETECTION OF SALMONELLA IN FOODS [J].

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MOZOLA, MA ;

CURIALE, MS ;

GABIS, DA ;

SILLIKER, JH .

JOURNAL OF FOOD SCIENCE, 1987, 52 (03) :781-785

[8] NEW ENRICHMENT AND PLATING MEDIA FOR THE ISOLATION OF SALMONELLA AND SHIGELLA ORGANISMS [J].

HAJNA, AA ;

DAMON, SR .

APPLIED MICROBIOLOGY, 1956, 4 (06) :341-345

[9] PRINCIPLES OF SALMONELLA ISOLATION [J].

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PRICE, TH .

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[10] DETECTION OF SALMONELLAE USING ACCELERATED METHODS [J].

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