INFLUENCE OF CHLORINE DIOXIDE WATER TREATMENT ON NUMBERS OF BACTERIA ASSOCIATED WITH PROCESSED TURKEY

被引：13

作者：

BARAN, WL ^{[1
]}

DAWSON, LE ^{[1
]}

LECHOWICH, RV ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48823 USA

来源：

POULTRY SCIENCE | 1973年 / 52卷 / 03期

关键词：

D O I：

10.3382/ps.0521053

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1053 / 1058

页数：6

共 12 条

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[2]

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[4]

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[5]

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[6]

GUNDERSON MF, 1954, BACTERIOLOGY COMMERC

[7]

Gunderson Millard F., 1947, FOOD INDUST, V19, P1516

[8]

MCVICKER RJ, 1958, FOOD TECHNOL-CHICAGO, V12, P147

[9]

MILLER MW, 1957, P FACT FIND C I AM P

[10] MICROORGANISMS ASSOCIATED WITH COMMERCIALLY PROCESSED TURKEYS [J].

WALKER, HW ;

AYRES, JC .

POULTRY SCIENCE, 1959, 38 (06) :1351-1355

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