INCIDENCE OF POTENTIALLY PATHOGENIC MICROORGANISMS IN FURTHER-PROCESSED TURKEY PRODUCTS

被引：8

作者：

HAGBERG, MM ^{[1
]}

BUSTA, FF ^{[1
]}

ZOTTOLA, EA ^{[1
]}

ARNOLD, EA ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55101

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1973年 / 36卷 / 12期

关键词：

D O I：

10.4315/0022-2747-36.12.625

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：625 / 634

页数：10

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