MICROBIOLOGICAL QUALITY OF SOME DELICATESSEN MEAT-PRODUCTS

被引：7

作者：

TIWARI, NP

KADIS, VW

机构：

来源：

关键词：

D O I：

10.4315/0362-028X-44.11.821

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：821 / &

共 50 条

[1] EXPERIENCE IN MANUFACTURE OF MEAT-PRODUCTS FOR DELICATESSEN SHOPS
WERNER, M
STIRL, H
STERNKOPF, F
FLEISCH, 1984, 38 (07): : 132 - 134
[2] MICROBIOLOGICAL QUALITY OF FRESH MEAT AND MEAT-PRODUCTS IN BUTCHERS SHOPS
POETA, A
POSSIDENTE, R
GIACCONE, V
INDUSTRIE ALIMENTARI, 1993, 32 (321): : 1200 - &
[3] MICROBIOLOGICAL CRITERIA FOR MEAT AND MEAT-PRODUCTS
BAIRDPARKER, AC
JOURNAL OF APPLIED BACTERIOLOGY, 1987, 63 (06): : R5 - R5
[4] MICROBIOLOGICAL AND CHEMICAL-CHANGES IN SOME COMMINUTED MEAT-PRODUCTS
BANKS, JG
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (12) : 1338 - 1339
[5] MICROBIOLOGICAL CLASSIFICATION OF CANNED MEAT-PRODUCTS
LEISTNER, L
FLEISCHWIRTSCHAFT, 1979, 59 (10): : 1452 - &
[6] QUALITY CONCEPTS FOR MEAT AND MEAT-PRODUCTS
HOFMANN, K
FLEISCHWIRTSCHAFT, 1993, 73 (09): : 1014 - 1019
[7] LIPIDS AND QUALITY OF MEAT AND MEAT-PRODUCTS
GIRARD, JP
RAMIHONE, M
REVUE FRANCAISE DES CORPS GRAS, 1987, 34 (7-8): : 327 - 332
[8] VALUES OF SOME MEAT-PRODUCTS
SCHLESWIGHOLSTEIN, LK
FLEISCHWIRTSCHAFT, 1979, 59 (07): : 939 - 939
[9] MICROBIOLOGICAL STATUS OF SPICES USED IN MEAT-PRODUCTS
HENNER, S
HARTGEN, H
KLEIH, W
SCHNEIDERHAN, M
FLEISCHWIRTSCHAFT, 1983, 63 (06): : 1051 - 1053
[10] MICROBIOLOGICAL HAZARDS FOR CONSUMERS ORIGINATING FROM MEAT AND MEAT-PRODUCTS
KAMPELMACHER, EH
SCHWEIZER ARCHIV FUR TIERHEILKUNDE, 1985, 127 (02): : 161 - 170