HOT ACID TREATMENT FOR ELIMINATING SALMONELLA FROM CHICKEN MEAT

被引：22

作者：

JUVEN, BJ ^{[1
]}

COX, NA ^{[1
]}

MERCURI, AJ ^{[1
]}

THOMPSON, JE ^{[1
]}

机构：

[1] USDA,RICHARD B RUSSELL AGR RES CTR,POB 5677,ATHENS,GA 30604

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 05期

关键词：

D O I：

10.4315/0022-2747-37.5.237

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

收藏

页码：237 / 239

页数：3

相关论文

共 10 条

[1] AVENS JS, 1972, POULTRY SCI, V51, P1781
[2] BAYNE HG, 1955, POULTRY SCI, V44, P1281
[3] ADEQUACY OF COOKING PROCEDURES FOR DESTRUCTION OF SALMONELLAE
BELOIAN, A
SCHLOSSER, GC
[J]. AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1963, 53 (05): : 782 - &
[4] DESTRUCTION OF SALMONELLAE AND INDICATOR ORGANISMS DURING THERMAL PROCESSING OF TURKEY ROLLS
BRYAN, FL
AYRES, JC
KRAFT, AA
[J]. POULTRY SCIENCE, 1968, 47 (06) : 1966 - &
[5] The selection of a dilution water for bacteriological examinations
Butterfield, CT
[J]. JOURNAL OF BACTERIOLOGY, 1932, 23 (05) : 355 - 368
[6] COX NA, 1973, POULTRY SCI, V52, P2015
[7] NEW ENRICHMENT AND PLATING MEDIA FOR THE ISOLATION OF SALMONELLA AND SHIGELLA ORGANISMS
HAJNA, AA
DAMON, SR
[J]. APPLIED MICROBIOLOGY, 1956, 4 (06) : 341 - 345
[8] RADIATION TREATMENT OF FOODS .I. RADURIZATION OF FRESH EVISCERATED POULTRY
IDZIAK, ES
INCZE, K
[J]. APPLIED MICROBIOLOGY, 1968, 16 (07) : 1061 - &
[9] PASTEURIZATION OF POULTRY MEAT BY STEAM UNDER REDUCED PRESSURE
KLOSE, AA
KAUFMAN, VF
BAYNE, HG
POOL, MF
[J]. POULTRY SCIENCE, 1971, 50 (04) : 1156 - &
[10] SURKIEWICZ B F, 1969, Food Technology, V23, P80