SURVIVAL OF CLOSTRIDIUM-PERFRINGENS ON CHICKEN COOKED WITH MICROWAVE-ENERGY

被引：17

作者：

BLANCO, JF ^{[1
]}

DAWSON, LE ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

POULTRY SCIENCE | 1974年 / 53卷 / 05期

关键词：

D O I：

10.3382/ps.0531823

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：1823 / 1830

页数：8

共 50 条

[1] SURVIVAL OF CLOSTRIDIUM-PERFRINGENS ON CHICKEN PIECES COOKED WITH MICROWAVE ENERGY
BLANCO, J
DAWSON, LE
STEVENSON, KE
POULTRY SCIENCE, 1973, 52 (05) : 1999 - 1999
[2] EFFECT OF MICROWAVE-HEATING OF PRECOOKED CHICKEN ON CLOSTRIDIUM-PERFRINGENS
CRAVEN, SE
LILLARD, HS
JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 211 - 212
[3] SURVIVAL OF CLOSTRIDIUM-PERFRINGENS DURING PREPARATION OF PRECOOKED CHICKEN PARTS
CRAVEN, SE
LILLARD, HS
MERCURI, AJ
JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (09): : 505 - 508
[4] GROWTH OF CLOSTRIDIUM-PERFRINGENS IN COOKED CHILI DURING COOLING
BLANKENSHIP, LC
CRAVEN, SE
LEFFLER, RG
CUSTER, C
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1988, 54 (05) : 1104 - 1108
[5] EARLY DETECTION OF CLOSTRIDIUM-PERFRINGENS ENTERO-TOXIN AND ITS RELATIONSHIP TO SENSORY QUALITY OF COOKED CHICKEN
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[6] CLOSTRIDIUM-PERFRINGENS
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[7] CLOSTRIDIUM-PERFRINGENS
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JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1991, 74 (04): : 711 - 714
[8] TEXTURE OF BROCCOLI AND CARROTS COOKED BY MICROWAVE-ENERGY
SCHRUMPF, E
CHARLEY, H
JOURNAL OF FOOD SCIENCE, 1975, 40 (05) : 1025 - 1029
[9] RESPONSE OF CLOSTRIDIUM-PERFRINGENS AND ITS L FORM TO BACTERIOCINS OF CLOSTRIDIUM-PERFRINGENS
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CANADIAN JOURNAL OF MICROBIOLOGY, 1982, 28 (09) : 1032 - 1036
[10] FOODBORNE INTOXICATIONS BY CLOSTRIDIUM-PERFRINGENS TYPE-A IN CHICKEN SALAD
BOOS, G
DEUTSCHE TIERARZTLICHE WOCHENSCHRIFT, 1981, 88 (11): : 486 - 488

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