INFLUENCE OF SPAGHETTI EXTRUDING, DRYING AND STORAGE ON SURVIVAL OF STAPHYLOCOCCUS-AUREUS

被引：15

作者：

WALSH, DE

FUNKE, BR

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58102

[2] N DAKOTA STATE UNIV,DEPT BACTERIOL,FARGO,ND 58102

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00538.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：714 / 716

页数：3

共 17 条

[1]

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[2]

BERGDOLL MS, 1972, STAPHYLOCOCCI, P301

[3] DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN IN FOOD [J].

CASMAN, EP ;

BENNETT, RW .

APPLIED MICROBIOLOGY, 1965, 13 (02) :181-&

[4]

CASMAN EP, 1967, HEALTH LAB SCI, V4, P199

[5] EFFECT OF TOXIN CONCENTRATION ON HEAT INACTIVATION OF STAPHYLOCOCCAL ENTEROTOXIN-A IN BEEF BOUILLON AND IN PHOSPHATE BUFFER [J].

DENNY, CB ;

HUMBER, JY ;

BOHRER, CW .

APPLIED MICROBIOLOGY, 1971, 21 (06) :1064-&

[6]

GILLES K. A., 1966, CEREAL SCI TODAY, V11, P322

[7] EFFECT OF PH, PROTEIN CONCENTRATION, AND IONIC STRENGTH ON HEAT INACTIVATION OF STAPHYLOCOCCAL ENTEROTOXIN B [J].

JAMLANG, EM ;

BARTLETT, ML ;

SNYDER, HE .

APPLIED MICROBIOLOGY, 1971, 22 (06) :1034-&

[8]

LEE WH, 1974, J FOOD SCI, V40, P119

[9]

LEININGER HV, 1974, COMMUNICATION

[10]

Scharf J.M., 1966, RECOMMENDED METHODS

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