THE INFLUENCE OF PH AND TEMPERATURE ON INITIATION OF GROWTH OF SALMONELLA SPP

被引：26

作者：

FERREIRA, MASS ^{[1
]}

LUND, BM ^{[1
]}

机构：

[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND

来源：

关键词：

D O I：

10.1111/j.1472-765X.1987.tb01616.x

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：67 / 70

页数：4

共 6 条

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[2] Gould G. W., 1983, Food microbiology. Advances and prospects, P67
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Sasi, K.
[J]. WIND ENGINEERING, 2005, 29 (03) : 309 - 315
[4] Action of acetic acid on food spoilage microorganisms
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Fellers, CR
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[5] EFFECT OF PH ON LOW-TEMPERATURE GROWTH OF SALMONELLA
MATCHES, JR
LISTON, J
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (01): : 49 - &
[6] 1978, MICROORGANISMS FOODS, V1, P320