EFFECTS OF VARYING LEVELS OF CHLORIDE SALTS ON CLOSTRIDIUM-BOTULINUM TOXIN PRODUCTION IN TURKEY FRANKFURTERS

被引：15

作者：

BARBUT, S ^{[1
]}

TANAKA, N ^{[1
]}

MAURER, AJ ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13064.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1129 / 1131

页数：3

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[4]

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[7] MAGNESIUM REQUIREMENT OF STAPHYLOCOCCUS-AUREUS FOR REPAIR FROM SUBLETHAL HEAT INJURY [J].

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HURST, A .

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[8] MECHANISM OF THE TEMPERATURE PROTECTIVE EFFECT OF SALTS ON STAPHYLOCOCCUS-AUREUS [J].

HURST, A ;

HUGHES, A ;

PONTEFRACT, R .

CANADIAN JOURNAL OF MICROBIOLOGY, 1980, 26 (04) :511-517

[9]

INGRAM M., 1967, Journal of Food Science and Technology, V2, P1

[10]

Jakobsen M., 1972, Lebensmittel-Wissenschaft + Technologie, V5, P159

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