MICROBIOLOGICAL EVALUATION OF GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF

被引：5

作者：

EMSWILER, BS

PIERSON, CJ

KOTULA, AW

CROSS, HR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09758.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：158 / 161

页数：4

共 17 条

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[3] COMPARATIVE-STUDY OF 2 METHODS FOR DETECTION OF CLOSTRIDIUM-PERFRINGENS IN GROUND BEEF [J].

EMSWILER, BS ;

PIERSON, CJ ;

KOTULA, AW .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1977, 33 (03) :735-737

[4]

Field R. A., 1974, Proceedings of the Meat Industry Research Conference, P35

[5] CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES [J].

FIELD, RA ;

RILEY, ML ;

CORBRIDGE, MH .

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[6]

FIELD RA, 1974, J FOOD SCI, V39, P851, DOI 10.1111/j.1365-2621.1974.tb17995.x

[7]

FIELD RA, 1976, FOOD TECHNOL-CHICAGO, V30, P38

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FRIED I, 1976, FOOD TECHNOL-CHICAGO, V30, P35

[9]

FRONING GW, 1976, FOOD TECHNOL-CHICAGO, V30, P50

[10]

HARMON SM, 1976, J ASSOC OFF ANA CHEM, V59, P606

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