BACTERIOLOGICAL EVALUATION OF SOME LUNCHEON MEATS IN CANADIAN RETAIL MARKET

被引：10

作者：

DUITSCHAEVER, CL ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

关键词：

D O I：

10.4315/0362-028X-40.6.382

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：382 / 384

页数：3

共 7 条

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[3] DUITSCHAEVER CL, 1977, J FOOD PROTECT, V40
[4] BACTERIAL GROWTH IN REFRIGERATED, VACUUM-PACKED LUNCHEON MEATS
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BOBIER, SR
[J]. CANADIAN JOURNAL OF MICROBIOLOGY, 1970, 16 (05) : 287 - &
[5] OBSERVATIONS ON MICROFLORA OF VACUUM PACKED SLICED COOKED MEAT PRODUCTS
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HIETBRINK, JE
MOLLEN, HWM
VANTINTE.J
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (02): : 377 - +
[6] A STUDY OF THE LACTIC ACID BACTERIA THAT CAUSE SURFACE DISCOLORATIONS OF SAUSAGES
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[J]. JOURNAL OF BACTERIOLOGY, 1949, 58 (05) : 633 - 641
[7] PIVNICK HILLIARD, 1965, FOOD TECHNOL, V19, P132