共 21 条
[4]
THE EFFECT OF SODIUM-CHLORIDE AND TEMPERATURE ON THE RATE AND EXTENT OF GROWTH OF CLOSTRIDIUM-BOTULINUM TYPE-A IN PASTEURIZED PORK SLURRY
[J].
JOURNAL OF APPLIED BACTERIOLOGY,
1987, 62 (06)
:479-490
[5]
HAUSCHILD AHW, 1982, FOOD TECHNOL-CHICAGO, V36, P95
[6]
SOME OBSERVATIONS ON A PERIGO-TYPE INHIBITION OF CLOSTRIDIUM-BOTULINUM IN A SIMPLIFIED MEDIUM
[J].
JOURNAL OF MILK AND FOOD TECHNOLOGY,
1975, 38 (12)
:762-763
[7]
HUHTANEN CN, 1992, J FOOD SAFETY, V12, P119, DOI 10.1111/j.1745-4565.1991.tb00070.x
[9]
EFFECT OF PH, SALT AND NITRITE IN HEAT PROCESSED MEAT ON DESTRUCTION AND OUT-GROWTH OF PA3679
[J].
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES,
1975, 8 (02)
:58-66
[10]
COMPARISON OF ARRHENIUS-TYPE AND BELEHRADEK-TYPE MODELS FOR PREDICTION OF BACTERIAL-GROWTH IN FOODS
[J].
JOURNAL OF APPLIED BACTERIOLOGY,
1991, 71 (05)
:452-459