GROWTH AND DESTRUCTION OF SALMONELLA TYPHIMURIUM IN EGG WHITE FOAM PRODUCTS COOKED BY MICROWAVES

被引：10

作者：

BALDWIN, RE

CLONINGER, M

FIELDS, ML

机构：

来源：

关键词：

D O I：

10.1128/AEM.16.12.1929-1934.1968

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：1929 / +

页数：1

共 10 条

[1] ANTIMICROBIAL EFFECT OF COCOA ON SALMONELLAE
BUSTA, FF
SPECK, ML
[J]. APPLIED MICROBIOLOGY, 1968, 16 (02) : 424 - &
[2] COTTERILL OJ, 1967, POULTRY SCI, V46, P1248
[3] COTTERILL OJ, 1968, J POULT SCI, V47, P354
[4] DESSEL MARYDALE M., 1960, JOUR AMER DIETETIC ASSOC, V37, P230
[5] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[6] Olsen CM, 1965, FOOD ENG, V37, P51
[7] WATT BK, 1963, 8 US DEP AGR HANDB, P6
[8] WOODBURN M, 1962, FOOD TECHNOL-CHICAGO, V16, P98
[9] 1965, USDA LABORATORY METH, P39
[10] 1967, STANDARD METHODS EXA, P34