COMPARISON OF THE STOMACHER WITH OTHER SYSTEMS FOR BREAKING CLUMPS AND CHAINS IN THE ENUMERATION OF BACTERIA

被引：9

作者：

DEIBEL, KE ^{[1
]}

BANWART, GJ ^{[1
]}

机构：

[1] OHIO STATE UNIV, DEPT MICROBIOL, COLUMBUS, OH 43210 USA

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 10期

关键词：

D O I：

10.4315/0362-028X-45.10.898

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：898 / +

页数：1

共 9 条

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[3]

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[8] RECOVERY OF CLOSTRIDIUM-PERFRINGENS, STAPHYLOCOCCUS-AUREUS AND MOLDS FROM FOODS BY STOMACHER - EFFECT OF FAT-CONTENT, SURFACTANT CONCENTRATION, AND BLENDING TIME [J].

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[9] A NOTE ON SCANNING ELECTRON-MICROSCOPIC ASSESSMENT OF STOMACHER ACTION ON CHICKEN SKIN [J].

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