SURVIVAL OF CAMPYLOBACTER-JEJUNI AT DIFFERENT TEMPERATURES IN BROTH, BEEF, CHICKEN AND COD SUPPLEMENTED WITH SODIUM-CHLORIDE

被引：23

作者：

ABRAM, DD ^{[1
]}

POTTER, NN ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 10期

关键词：

D O I：

10.4315/0362-028X-47.10.795

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：795 / 800

页数：6

共 21 条

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[6] SURVIVAL AND GROWTH OF CAMPYLOBACTER-FETUS SUBSP JEJUNI ON MEAT AND IN COOKED FOODS [J].

GILL, CO ;

HARRIS, LM .

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[7]

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[8]

HANNINEN ML, 1981, ACTA VET SCAND, V22, P578

[9] PREVALENCE OF CAMPYLOBACTER-JEJUNI IN CHICKEN WINGS [J].

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[10]

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