SURVIVAL OF STREPTOCOCCUS-FAECIUM IN BEEF LOAF AND POTATOES AFTER MICROWAVE-HEATING IN A SIMULATED COOK-CHILL FOODSERVICE SYSTEM

被引：11

作者：

DAHL, CA ^{[1
]}

MATTHEWS, ME ^{[1
]}

MARTH, EH ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 02期

关键词：

D O I：

10.4315/0362-028X-44.2.128

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：128 / &

共 26 条

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[5]

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[6]

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[8] FATE OF STAPHYLOCOCCUS-AUREUS IN BEEF-SOY LOAVES SUBJECTED TO PROCEDURES USED IN HOSPITAL CHILL FOODSERVICE SYSTEMS [J].

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[9] THERMAL DESTRUCTION OF MICROORGANISMS IN MEAT BY MICROWAVE AND CONVENTIONAL COOKING [J].

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[10] EFFECT OF CONVENTIONAL AND MICROWAVE-HEATING ON PSEUDOMONAS-PUTREFACIENS, STREPTOCOCCUS-FAECALIS AND LACTOBACILLUS-PLANTARUM IN MEAT TISSUE [J].

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