HAZARD ANALYSES OF FRIED, BOILED AND STEAMED CANTONESE-STYLE FOODS

被引：6

作者：

BRYAN, FL

BARTLESON, CA

SUGI, M

MIYASHIRO, L

TSUTSUMI, S

机构：

[1] CTR DIS CONTROL, ATLANTA, GA 30333 USA

[2] WASHINGTON DEPT HLTH & SOC SERV, OLYMPIA, WA 98504 USA

[3] HAWAII STATE DEPT HLTH, HONOLULU, HI 96801 USA

来源：

JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 05期

关键词：

D O I：

10.4315/0362-028X-45.5.410

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：410 / 421

页数：12

共 9 条

[1] HAZARD ANALYSES, IN REFERENCE TO BACILLUS-CEREUS, OF BOILED AND FRIED RICE IN CANTONESE-STYLE RESTAURANTS [J].

BRYAN, FL ;

BARTLESON, CA ;

CHRISTOPHERSON, N .

JOURNAL OF FOOD PROTECTION, 1981, 44 (07) :500-512

[2]

BRYAN FL, 1978, J FOOD PROTECT, V41, P80, DOI 10.4315/0362-028X-41.2.80

[3]

GILBERT R, 1979, FOODBORNE INFECTIONS

[4]

Speck L, 1976, COMPENDIUM METHODS M

[5] INFLUENCE OF WATER ACTIVITY ON GROWTH AND ENTEROTOXIN FORMATION BY STAPHYLOCOCCUS-AUREUS IN FOODS [J].

TROLLER, JA ;

STINSON, JV .

JOURNAL OF FOOD SCIENCE, 1975, 40 (04) :802-804

[6]

TROLLER JA, 1978, WATER ACTIVITY FOOD

[7]

1976, FOOD SERVICE SANITAT

[8]

1979, DHEW1977 CTR DIS CON

[9]

1980, MICROBIAL ECOLOGY FO, V1

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