FATE OF SALMONELLA-TYPHIMURIUM AND STAPHYLOCOCCUS-AUREUS IN MEAT SALADS PREPARED WITH MAYONNAISE

被引：10

作者：

DOYLE, MP

BAINS, NJ

SCHOENI, JL

FOSTER, EM

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 02期

关键词：

D O I：

10.4315/0362-028X-45.2.152

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：152 / &

共 13 条

[1]

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[2]

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[4]

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[6] METACHROMATIC AGAR-DIFFUSION METHODS FOR DETECTING STAPHYLOCOCCAL NUCLEASE ACTIVITY [J].

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HOEPRICH, PD .

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[7]

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[8]

SMITH LR, 1977, J ORGANIC CHEMISTRY, V40, P415

[9] MAYONNAISE, SANDWICHES AND SALMONELLA [J].

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[10]

TATINI SR, 1976, FOOD TECHNOL-CHICAGO, V30, P64

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