MICROBIOLOGICAL PROPERTIES OF HARD-COOKED EGGS IN A CITRIC ACID-BASED PRESERVATIVE SOLUTION

被引：15

作者：

FISCHER, JR

FLETCHER, DL

COX, NA

BAILEY, JS

机构：

[1] UNIV GEORGIA,DEPT POULTRY SCI,ATHENS,GA 30602

[2] USDA ARS,RICHARD B RUSSELL AGR RES CTR,ATHENS,GA 30613

来源：

JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 03期

关键词：

D O I：

10.4315/0362-028X-48.3.252

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：252 / 256

页数：5

共 13 条

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[7] USE OF A MODIFIED MACCONKEY AGAR MEDIUM FOR SELECTIVE GROWTH AND ENUMERATION OF ENTEROBACTERIACEAE [J].

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[9] SYNTHESIS OF A SELECTIVE AGAR MEDIUM FOR YERSINIA-ENTEROCOLITICA [J].

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[10]

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