SURVIVAL OF CAMPYLOBACTER-JEJUNI IN FRESH AND HEATED RED MEAT

被引：25

作者：

KOIDIS, P ^{[1
]}

DOYLE, MP ^{[1
]}

机构：

[1] UNIV WISCONSIN,INST FOOD RES,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 09期

关键词：

D O I：

10.4315/0362-028X-46.9.771

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：771 / 774

页数：4

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[5] GROWTH AND SURVIVAL OF CAMPYLOBACTER-FETUS SUBSP JEJUNI AS A FUNCTION OF TEMPERATURE AND PH [J].

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[7] PREVALENCE AND SURVIVAL OF CAMPYLOBACTER-JEJUNI IN UNPASTEURIZED MILK [J].

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[9]

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[10]

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