INFLUENCE OF SUBTLE DIFFERENCES IN PLATING PROCEDURE ON BACTERIAL COUNTS OF PREPARED FROZEN FOODS

被引：17

作者：

HARTMAN, PA

HUNTSBERGER, DV

机构：

来源：

关键词：

D O I：

10.1128/AEM.9.1.32-38.1961

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：32 / &

共 21 条

[1]

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[2]

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BARNES, EM .

JOURNAL OF GENERAL MICROBIOLOGY, 1956, 14 (01) :57-68

[4]

BARNES EM, 1956, J GEN MICROBIOL, V14, P5

[5]

BORGSTROM G, 1955, ADV FOOD RES, V6, P163

[6]

CANALEPAROLA E, 1957, FOOD TECHNOL-CHICAGO, V11, P578

[7]

FANELLI MJ, 1959, FOOD TECHNOL-CHICAGO, V13, P294

[8]

Hartman PA, 1960, J MILK FOOD TECHNOL, V23, P45, DOI 10.4315/0022-2747-23.2.45

[9]

HARTMAN PAUL A., 1958, FOOD RES, V23, P565

[10]

HARTMAN PAUL A., 1958, FOOD RES, V23, P532