GROWTH AND DESTRUCTION OF SALMONELLA TYPHIMURIUM IN EGG WHITE FOAM PRODUCTS COOKED BY MICROWAVES

被引：10

作者：

BALDWIN, RE

CLONINGER, M

FIELDS, ML

机构：

来源：

关键词：

D O I：

10.1128/AEM.16.12.1929-1934.1968

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：1929 / +

页数：1

共 10 条

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BUSTA, FF ;

SPECK, ML .

[2]

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[3]

COTTERILL OJ, 1968, J POULT SCI, V47, P354

[4]

DESSEL MARYDALE M., 1960, JOUR AMER DIETETIC ASSOC, V37, P230

[5] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

[6]

Olsen CM, 1965, FOOD ENG, V37, P51

[7]

WATT BK, 1963, 8 US DEP AGR HANDB, P6

[8]

WOODBURN M, 1962, FOOD TECHNOL-CHICAGO, V16, P98

[9]

1965, USDA LABORATORY METH, P39

[10]

1967, STANDARD METHODS EXA, P34