ENTEROBACTERIACEAE AT VARIOUS STAGES OF POULTRY CHILLING

被引：26

作者：

COX, NA ^{[1
]}

MERCURI, AJ ^{[1
]}

JUVEN, BJ ^{[1
]}

THOMSON, JE ^{[1
]}

机构：

[1] USDA,RICHARD B RUSSELL AGR RES CTR,POB 5677,ATHENS,GA 30604

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03731.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：44 / 46

页数：3

共 21 条

[1]

Berner H., 1969, FLEISCHWIRTSCHAFT, V49, P1617

[2]

BRANT AW, 1973, US POULTRY MEAT S WO

[3]

BREWER RN, 1961, POULTRY SCI, V40, P1383

[4]

Bulling E, 1966, Berl Munch Tierarztl Wochenschr, V79, P132

[5]

CLARK D S, 1969, Canadian Institute of Food Technology Journal, V2, P33

[6]

Edwards PR., 1972, IDENTIFICATION ENTER

[7]

FARRELL AJ, 1964, BR POULT SCI, V5, P89

[8] IMPROVING BACTERIOLOGICAL QUALITY OF CHICKEN FRYERS [J].

KEEL, JE ;

PARMELEE, CE .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1968, 31 (12) :377-&

[9] MICROBIOLOGICAL CHARACTERISTICS OF WET-CHILLED AND DRY-CHILLED POULTRY [J].

KNOOP, GN ;

PARMELEE, CE ;

STADELMA.WJ .

POULTRY SCIENCE, 1971, 50 (02) :530-&

[10] BACTERIAL COUNTS ASSOCIATED WITH CHILLING OF FRYER CHICKENS [J].

KOTULA, AW ;

THOMSON, JE ;

KINNER, JA .

POULTRY SCIENCE, 1962, 41 (03) :818-&

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