PREVALENCE OF CLOSTRIDIUM-PERFRINGENS IN PORK DURING PROCESSING

被引：17

作者：

BAUER, FT ^{[1
]}

CARPENTER, JA ^{[1
]}

REAGAN, JO ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF FOOD PROTECTION | 1981年 / 44卷 / 04期

关键词：

D O I：

10.4315/0362-028X-44.4.279

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：279 / 283

页数：5

共 23 条

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[5] INFLUENCE OF PROCESSING PROCEDURES ON TOTAL COUNT, PRESUMPTIVE COLIFORMS AND CLOSTRIDIUM-PERFRINGENS IN BEEF FOR FURTHER COOKING [J].

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[6] EXAMINATION OF FECES FROM FOOD HANDLERS FOR SALMONELLAE SHIGELLAE ENTEROPATHOGENIC ESCHERICHIA COLI AND CLOSTRIDIUM PERFRINGENS [J].

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APPLIED MICROBIOLOGY, 1966, 14 (06) :928-+

[7] CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS [J].

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APPLIED MICROBIOLOGY, 1965, 13 (03) :352-+

[8]

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[9]

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[10]

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