SURVIVAL OF A SALMONELLA-TYPHIMURIUM EXPERIMENTAL CONTAMINANT DURING COOKING OF BEEF ROASTS

被引：21

作者：

BLANKENSHIP, LC

机构：

来源：

关键词：

D O I：

10.1128/AEM.35.6.1160-1165.1978

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：1160 / 1165

页数：6

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[4]

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FOSTER, JF .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (04) :213-214

[6] MICROBIOLOGY OF BEEF SHELL FROZEN WITH LIQUID NITROGEN [J].

REY, CR ;

KRAFT, AA ;

RUST, RE .

RIEMANN, H .

[8]

SOLOWEY M, 1948, FOOD TECHNOL-CHICAGO, V2, P9

[9]

TARAS MJ, 1971, STANDARD METHODS EXA, P676

[10]

1976, MORBID MORTAL WEEKLY, V25, P34