DESTRUCTION OF SALMONELLAE BY MICROWAVE HEATING OF FISH WITH IMPLICATIONS FOR FISH PRODUCTS

被引：11
作者：
BALDWIN, RE
FIELDS, ML
POON, WC
KORSCHGEN, B
机构：
来源：
JOURNAL OF MILK AND FOOD TECHNOLOGY | 1971年 / 34卷 / 10期
关键词：
D O I：
10.4315/0022-2747-34.10.467
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：467 / +
页数：1
相关论文
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