INCIDENCE AND RECOVERY OF SALMONELLAE AND OTHER BACTERIA FROM COMMERCIALLY PROCESSED POULTRY CARCASSES AT SELECTED PRE-EVISCERATION AND POST-EVISCERATION STEPS

被引：88

作者：

LILLARD, HS

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1989年 / 52卷 / 02期

关键词：

D O I：

10.4315/0362-028X-52.2.88

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：88 / 91

页数：4

共 17 条

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[8] EFFECT OF SURFACTANT OR CHANGES IN IONIC-STRENGTH ON THE ATTACHMENT OF SALMONELLA-TYPHIMURIUM TO POULTRY SKIN AND MUSCLE [J].

LILLARD, HS .

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[9] BACTERIAL-CELL CHARACTERISTICS AND CONDITIONS INFLUENCING THEIR ADHESION TO POULTRY SKIN [J].

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[10] DISTRIBUTION OF ATTACHED SALMONELLA-TYPHIMURIUM CELLS BETWEEN POULTRY SKIN AND A SURFACE-FILM FOLLOWING WATER IMMERSION [J].

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