GROWTH AND SURVIVAL OF STAPHYLOCOCCUS-AUREUS IN EGYPTIAN DOMIATI CHEESE

被引：11

作者：

AHMED, AAH

MOUSTAFA, MK

MARTH, EH

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,INST FOOD RES,MADISON,WI 53706

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 05期

关键词：

D O I：

10.4315/0362-028X-46.5.412

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：412 / &

共 21 条

[1]

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[2]

AHMED AA, 1978, ARCH LEBENSMITTELHYG, V29, P212

[3]

AHMED AAH, 1980, THESIS ASSIUT U ASSI

[4]

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[5]

Atherton H. V., 1977, CHEM TESTING DAIRY P, V4th

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CORDS, BR ;

TATINI, SR .

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[7] STUDIES ON EGYPTIAN DOMIATI CHEESE [J].

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[8] ENZYME-LINKED IMMUNOSORBENT-ASSAY FOR DETECTION OF STAPHYLOCOCCAL ENTEROTOXINS IN FOODS [J].

FREED, RC ;

EVENSON, ML ;

REISER, RF ;

BERGDOLL, MS .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1982, 44 (06) :1349-1355

[9]

HENDRICKS S. L., 1959, Journal of Milk and Food Technology, V22, P313

[10] THERMOSTABLE DEOXYRIBONUCLEASE CONTENT AND ENTEROTOXIGENICITY OF CHEDDAR CHEESE MADE WITH SUB-NORMAL STARTER ACTIVITY [J].

IBRAHIM, GF ;

BALDOCK, AK .

JOURNAL OF FOOD PROTECTION, 1981, 44 (09) :655-&

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