SURVIVAL OF SALMONELLA-DUBLIN AND SALMONELLA-TYPHIMURIUM IN LEBANON BOLOGNA

被引：30

作者：

SMITH, JL ^{[1
]}

PALUMBO, SA ^{[1
]}

KISSINGER, JC ^{[1
]}

HUHTANEN, CN ^{[1
]}

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 03期

关键词：

D O I：

10.4315/0022-2747-38.3.150

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：150 / 154

页数：5

共 18 条

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[12] BEHAVIOR OF SALMONELLA-TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC-ACID BACTERIA [J].

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[13] MICROBIOLOGY OF LEBANON BOLOGNA [J].

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APPLIED MICROBIOLOGY, 1973, 26 (04) :489-496

[14] BACTERIOLOGICAL SURVEY OF FRESH PORK SAUSAGE PRODUCED AT ESTABLISHMENTS UNDER FEDERAL INSPECTION [J].

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ELLIOTT, RP ;

JOHNSTON, RW .

APPLIED MICROBIOLOGY, 1972, 23 (03) :515-&

[15]

Takacs J., 1970, Fleischwirtschaft, V50, P1200

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APPLIED MICROBIOLOGY, 1969, 17 (06) :899-+

[17] FATE OF SALMONELLA-TYPHIMURIUM AND STAPHYLOCOCCUS-AUREUS IN COTTAGE CHEESE WHEY [J].

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ENGLER, T .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (01) :19-22

[18] PREVALENCE OF SALMONELLAE IN MEAT AND POULTRY PRODUCTS [J].

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