THE INFLUENCE OF SCALD WATER PH ON THE DEATH RATES OF SALMONELLA-TYPHIMURIUM AND OTHER BACTERIA ATTACHED TO CHICKEN SKIN

被引：11

作者：

HUMPHREY, TJ

LANNING, DG

LEEPER, D

机构：

[1] LLOYD MAUNDER LTD,WILLAND,DEVON,ENGLAND

[2] SEALE HAYNE COLL,DEPT BIOL,NEWTON ABBOTT,DEVON,ENGLAND

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1984年 / 57卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1984.tb01401.x

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：355 / 359

页数：5

共 8 条

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BERESFORD, D .

JOURNAL OF APPLIED BACTERIOLOGY, 1981, 51 (03) :517-527

[2] THE EFFECTS OF PH AND LEVELS OF ORGANIC-MATTER ON THE DEATH RATES OF SALMONELLAS IN CHICKEN SCALD-TANK WATER [J].

HUMPHREY, TJ .

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[4]

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[5]

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[6] ATTACHMENT OF SOME BACTERIAL STRAINS TO SKIN OF BROILER CHICKENS [J].

NOTERMANS, S ;

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[7] HEAT DESTRUCTION OF SOME BACTERIAL STRAINS ATTACHED TO BROILER SKIN [J].

NOTERMANS, S ;

KAMPELMACHER, EH .

BRITISH POULTRY SCIENCE, 1975, 16 (04) :351-361

[8] CONTAMINATION OF BROILER CARCASS SKIN DURING COMMERCIAL PROCESSING PROCEDURES - AN ELECTRON-MICROSCOPIC STUDY [J].

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