REPRESSION OF VIBRIO-PARAHAEMOLYTICUS BY PSEUDOMONAS SPECIES ISOLATED FROM PROCESSED OYSTERS

被引：13

作者：

GOATCHER, LJ ^{[1
]}

WESTHOFF, DC ^{[1
]}

机构：

[1] UNIV MARYLAND,DEPT DAIRY SCI & FOOD SCI PROGRAM,COLLEGE PK,MD 20742

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12521.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：533 / 536

页数：4

共 24 条

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[7] EFFECT OF STORAGE AT 5 C ON SURVIVAL OF VIBRIO-PARAHAEMOLYTICUS IN PROCESSED MARYLAND OYSTERS (CRASSOSTREA-VIRGINICA) [J].

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ENGLER, SE ;

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[9] SENSITIVITY OF VIBRIO-PARAHAEMOLYTICUS TO COLD IN OYSTERS, FISH FILLETS AND CRABMEAT [J].

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