SURVIVAL OF CLOSTRIDIUM-PERFRINGENS ON CHICKEN COOKED WITH MICROWAVE-ENERGY

被引：17

作者：

BLANCO, JF ^{[1
]}

DAWSON, LE ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 05期

关键词：

D O I：

10.3382/ps.0531823

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：1823 / 1830

页数：8

共 22 条

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[3] RESPONSE OF CLOSTRIDIUM PERFRINGENS SPORES + VEGETATIVE CELLS TO TEMPERATURE VARIATION [J].

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STRONG, DH ;

SCOTT, LG .

APPLIED MICROBIOLOGY, 1964, 12 (03) :273-&

[4] STABILITY AND ACCEPTABILITY OF PHOSPHATE-TREATED AND PRECOOKED CHICKEN PIECES REHEATED WITH MICROWAVE ENERGY [J].

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SISON, EC .

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[5]

DAWSON LE, 1973, POULTRY SCI, V52, P28

[6] IMPROVED MEDIUM FOR SPORULATION OF CLOSTRIDIUM PERFRINGENS [J].

DUNCAN, CL ;

STRONG, DH .

APPLIED MICROBIOLOGY, 1968, 16 (01) :82-&

[7]

GRECZ N, 1962, J BACTERIOL, V83, P552

[8] CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS [J].

HALL, HE ;

ANGELOTTI, R .

APPLIED MICROBIOLOGY, 1965, 13 (03) :352-+

[9] DETECTION AND ENUMERATION OF CLOSTRIDIUM PERFRINGENS IN FOODS [J].

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JANES, R .

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[10]

JEPPSON MR, 1964, FOOD ENG NOV, P49

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