SOME FACTORS INFLUENCING THE RECOVERY OF YEASTS AND MOLDS FROM CHILLED FOODS

被引：24

作者：

BANKS, JG ^{[1
]}

BOARD, RG ^{[1
]}

机构：

[1] UNIV BATH,SCH BIOL SCI,BATH BA2 7AY,AVON,ENGLAND

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1987年 / 4卷 / 03期

关键词：

D O I：

10.1016/0168-1605(87)90037-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：197 / 206

页数：10

共 13 条

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[2]

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[3] EFFECT OF STORAGE TEMPERATURE ON SHELF-LIFE OF EVISCERATED AIR-CHILLED TURKEYS [J].

BARNES, EM ;

IMPEY, CS ;

GEESON, JD ;

BUHAGIAR, RWM .

BRITISH POULTRY SCIENCE, 1978, 19 (01) :77-84

[4]

Barnett JA, 1983, YEASTS CHARACTERISTI

[5]

BEECH FW, 1968, IDENTIFICATION METHO, P151

[6]

CORRY JEL, 1982, ARCH LEBENSMITTELHYG, V33, P160

[7]

DAVENPORT R, 1980, BIOL ACTIVITIES YEAS, P1

[8]

DIJKMANN KE, 1979, J APPL BACTERIOL, V47, pR9

[9]

Flannigan B., 1974, Laboratory Practice, V23, P633

[10]

Harrison J. S, 1970, YEASTS, P463

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