EFFECT OF MICROWAVE-HEATING OF PRECOOKED CHICKEN ON CLOSTRIDIUM-PERFRINGENS

被引：21

作者：

CRAVEN, SE ^{[1
]}

LILLARD, HS ^{[1
]}

机构：

[1] USDA,ARS,RICHARD B RUSSELL AGR RES CTR,POB 5677,ATHENS,GA 30604

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01026.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：211 / 212

页数：2

共 14 条

[1] QUANTITATION OF CLOSTRIDIUM PERFRINGENS IN FOODS
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[3] WHAT SANITARIAN SHOULD KNOW ABOUT CLOSTRIDIUM PERFRINGENS FOODBORNE ILLNESS
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[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1969, 32 (10): : 381 - +
[4] DOWELL VR, 1968, 1803 PUBL HEALTH SER
[5] CLOSTRIDIUM PERFRINGENS FOOD POISONING
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[6] The effect of light intensity on growth and development of turkey toms
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[J]. APPLIED MICROBIOLOGY, 1967, 15 (06) : 1371 - +
[8] SPORULATION OF CLOSTRIDIUM PERFRINGENS IN A MODIFIED MEDIUM AND SELECTED FOODS
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CHENEY, R
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[J]. APPLIED MICROBIOLOGY, 1967, 15 (04) : 871 - +
[9] EFFECTS OF MICROWAVE COOKERY ON BACTERIAL COUNTS OF FOOD
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[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1965, 28 (02): : 331 - &
[10] PROCEDURE FOR EVALUATING EFFECTS OF 2,450-MEGAHERTZ MICROWAVES UPON STREPTOCOCCUS FAECALIS AND SACCHAROMYCES CEREVISIAE
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FOX, KI
WEBSTER, FH
[J]. APPLIED MICROBIOLOGY, 1969, 17 (01) : 106 - +

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