EFFECT OF STORAGE-TEMPERATURE, TIME, AND METHOD OF SLICING ON MICROBIAL-POPULATION AND WHITE FILM DEVELOPMENT IN VACUUM PACKAGED, DRY-CURED HAM SLICES

被引：7

作者：

KEMP, JD

LANGLOIS, BE

AKERS, K

AARON, DK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07902.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：871 / 873

页数：3

共 8 条

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SWAISGOOD, HE ;

LUCAS, HL .

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[2]

Cochran W.G, 1957, STAT METHODS, V6th ed

[3] EFFECT OF STORAGE-TEMPERATURE AND TIME ON THE QUALITY OF VACUUM PACKAGED DRY-CURED HAM SLICES [J].

KEMP, JD ;

LANGLOIS, BE ;

AKERS, K ;

MEANS, WJ ;

AARON, DK .

JOURNAL OF FOOD SCIENCE, 1988, 53 (02) :402-406

[4]

MUSSMAN HD, 1977, FED REGISTER, V42, P4398

[5]

READ RB, 1984, FOOD DRUG ADM BACTER

[6]

Richardson GH., 1985, STANDARD METHODS EXA

[7] A SELECTIVE MEDIUM FOR THE ISOLATION AND ENUMERATION OF ORAL AND FECAL LACTOBACILLI [J].

ROGOSA, M ;

MITCHELL, JA ;

WISEMAN, RF .

JOURNAL OF BACTERIOLOGY, 1951, 62 (01) :132-133

[8]

1985, SAS USERS GUIDE STAT

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