MICROBIAL PROFILE OF SELECTED SPICES AND HERBS AT IMPORT

被引：57

作者：

JULSETH, RM

DEIBEL, RH

机构：

[1] UNIV WISCONSIN,FOOD RES INST,MADISON,WI

[2] UNIV WISCONSIN,COLL AGR & LIFE SCI,DEPT BACTERIOL,MADISON,WI

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 08期

关键词：

D O I：

10.4315/0022-2747-37.8.414

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：414 / 419

页数：6

共 7 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] A method for the detection of changes in gelatin due to bacteria
Frazier, WC
[J]. JOURNAL OF INFECTIOUS DISEASES, 1926, 39 : 302 - 309
[3] JOHNSON MG, 1969, APPL MICROBIOL, V17, P903, DOI 10.1108/01425459510147516
[4] KRISCHNASWAMY MA, FOOD SCI TECHNOL, V4, pT305
[5] KRISHNASWAMY M A, 1971, Journal of Food Science and Technology, V8, P191
[6] COMPARATIVE EFFECTS OF ETHYLENE-OXIDE, GAMMA-IRRADIATION AND MICROWAVE TREATMENTS ON SELECTED SPICES
VAJDI, M
PEREIRA, RR
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 893 - 895
[7] [No title captured]