MICROBIOLOGICAL STANDARDS FOR CHEESE - SURVEY AND VIEWPOINT OF CANADIAN HEALTH PROTECTION BRANCH

被引：28

作者：

COLLINSTHOMPSON, DL ^{[1
]}

ERDMAN, IE ^{[1
]}

MILLING, ME ^{[1
]}

BURGENER, DM ^{[1
]}

PURVIS, UT ^{[1
]}

LOIT, A ^{[1
]}

COULTER, RM ^{[1
]}

机构：

[1] HLTH & WELFARE CANADA,HLTH PROTECT BRANCH,OTTAWA K1A 0L2,ONTARIO,CANADA

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 06期

关键词：

D O I：

10.4315/0362-028X-40.6.411

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：411 / 414

页数：4

共 14 条

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BLACK, LA ;

LEWIS, KH .

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[3]

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[4]

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[7] STAPHYLOCOCCUS-AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS - REVIEW .3. STAPHYLOCOCCI IN DAIRY FOODS [J].

MINOR, TE ;

MARTH, EH .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (02) :77-&

[8]

SCHURRENBERGER LW, 1971, MORBIDITY MORTALITY, V20, P427

[9] COMPARISON OF POURED AND SURFACE INOCULATED PLATES OF BAIRD-PARKERS MEDIUM FOR ENUMERATING STAPHYLOCOCCUS-AUREUS IN FOODS [J].

SHARPE, AN ;

JACKSON, AK .

JOURNAL OF APPLIED BACTERIOLOGY, 1972, 35 (04) :681-684

[10]

THATCHER F S, 1959, Can J Public Health, V50, P497

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