SURVIVAL OF SELECTED PATHOGENS DURING PROCESSING OF A FERMENTED TURKEY SAUSAGE

被引：15

作者：

BARAN, WL ^{[1
]}

STEVENSON, KE ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12540.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：618 / 620

页数：3

共 22 条

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[2] PRODUCTION OF A DRY FERMENTED TURKEY SAUSAGE
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DAWSON, LE
STEVENSON, KE
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[3] BARAN WL, 1973, 33 ANN M I FOOD TECH
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[8] DETECTION OF STAPHYLOCOCCAL ENTEROTOXIN IN FOOD
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[J]. APPLIED MICROBIOLOGY, 1965, 13 (02) : 181 - &
[9] DAWSON LE, 1970, 14 P WORLD POULTR C, P1153
[10] FRONING GW, 1971, J FOOD SCI, V36, P974