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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[12]

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[16]

SHAHIDI SA, 1971, APPL MICROBIOL, V21, P500, DOI 10.1108/02580540510584094

[17]

SMITH DP, 1969, MICROWAVE ENERGY APP, P3

[18] FACTORS INVOLVED IN ISOLATION OF CLOSTRIDIUM-PERFRINGENS [J].

SMITH, LD .

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[19] EFFECT OF COOKERY AND HOLDING ON HAMS AND TURKEY ROLLS CONTAMINATED WITH CLOSTRIDIUM PERFRINGENS [J].

STRONG, DH ;

RIPP, NM .

APPLIED MICROBIOLOGY, 1967, 15 (05) :1172-&

[20] SURVIVAL OF CLOSTRIDIUM PERFRINGENS IN FROZEN CHICKEN GRAVY [J].

STRONG, DH ;

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