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

被引：18

作者：

SHARPE, AN ^{[1
]}

HARSHMAN, GC ^{[1
]}

机构：

[1] CANADA BUR MICROBIAL HAZARDS, HLTH PROTECTION BRANCH, FOOD DIRECTORATE, TUNNEYS PASTURE, OTTAWA, ONTARIO, CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1976年 / 9卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(76)73589-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：30 / 34

页数：5

共 10 条

[1]

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HAUSCHIL.AH ;

HILSHEIM.R .

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[4]

KIHLBERG C, 1974, SARTRYCK SVENSK VET, V26, P150

KOBURGER, JA .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1971, 34 (10) :475-&

[6]

SHARF JM, 1966, RECOMMENDED METHODS, P180

SHARPE, AN ;

JACKSON, AK .

JOURNAL OF APPLIED BACTERIOLOGY, 1972, 35 (04) :681-684

[8] Co-Fe-Ti (cobalt-iron-titanium) [J].

Raghavan, V .

JOURNAL OF PHASE EQUILIBRIA, 2003, 24 (02) :175-176

[9]

SNEDECOR GW, 1969, STATISTICAL METHODS

[10]

THATCHER F, 1968, MICROORGANISMS FOODS