TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .3. THERMAL DEATH TIME STUDIES

被引：48

作者：

ANGELOTTI, R

FOTER, MJ

LEWIS, KH

机构：

来源：

APPLIED MICROBIOLOGY | 1961年 / 9卷 / 04期

关键词：

D O I：

10.1128/AEM.9.4.308-315.1961

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：308 / &

共 22 条

[1]

ANELLIS A, 1954, FOOD RES, V19, P377

[2] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS [J].

ANGELOTTI, R ;

FOTER, MJ ;

LEWIS, KH .

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1961, 51 (01) :76-&

[3] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS [J].

ANGELOTTI, R ;

FOTER, MJ ;

LEWIS, KH .

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1961, 51 (01) :76-&

[4]

ANGELOTTI R, 1959, RATSECTR F59-2

[5] Short-time pasteurization of milk [J].

Ball, CO .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1943, 35 :71-84

[6]

BALL CO, 1937, FOOD RESEARCH, V9, P234

[7] The thermal death point in relation to time of typical thermophilic organisms [J].

Bigelow, WD ;

Esty, JR .

JOURNAL OF INFECTIOUS DISEASES, 1920, 27 :602-617

[8] MAST CELLS AND THEIR RELATIONSHIP TO ENDOTHELIAL SURFACES [J].

MCGOVERN, VJ .

JOURNAL OF PATHOLOGY AND BACTERIOLOGY, 1956, 71 (01) :1-&

[9] THE EFFECT OF SPORULATION TEMPERATURE ON THE THERMAL RESISTANCE OF BACILLUS-COAGULANS VAR THERMOACIDURANS [J].

ELBISI, HM ;

ORDAL, ZJ .

JOURNAL OF BACTERIOLOGY, 1956, 71 (01) :10-16

[10]

GORESLINE HE, 1951, USDAC 897 USGPR

← 1 2 3 →