INFLUENCE OF CERTAIN PROCESSING STEPS ON ATTACHMENT OF MICROORGANISMS TO PORK SKIN

被引：13

作者：

BUTLER, JL

VANDERZANT, C

CARPENTER, ZL

SMITH, GC

LEWIS, RE

DUTSON, TR

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 09期

关键词：

D O I：

10.4315/0362-028X-43.9.699

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：699 / 705

页数：7

共 13 条

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[4]

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[7] SCANNING ELECTRON-MICROSCOPY OF MICROORGANISMS ON CHICKEN SKIN [J].

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[8] RETENTION OF BACTERIA ON CHICKEN SKIN AFTER IMMERSION IN BACTERIAL SUSPENSIONS [J].

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[9] COMPARATIVE STUDIES ON SAMPLING AND INVESTIGATION OF MICROBIAL-CONTAMINATION OF SURFACES BY CONTACT PLATE AND SWAB METHODS [J].

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[10] ATTACHMENT OF SOME BACTERIAL STRAINS TO SKIN OF BROILER CHICKENS [J].

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