SALT DEPRIVATION AND LOW-TEMPERATURE SENSITIVITY OF VIBRIO-PARAHAEMOLYTICUS

被引：6

作者：

GRAY, RJH ^{[1
]}

MUIR, AM ^{[1
]}

机构：

[1] UNIV DELAWARE,DEPT FOOD SCI & NUTR,NEWARK,DE 19711

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12580.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：689 / 693

页数：5

共 24 条

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[9] SENSITIVITY OF VIBRIO-PARAHAEMOLYTICUS TO COLD IN OYSTERS, FISH FILLETS AND CRABMEAT [J].

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[10] SURVIVAL OF VIBRIO-PARAHAEMOLYTICUS IN OYSTER SHELLSTOCK AT 2 DIFFERENT STORAGE TEMPERATURES [J].

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