THE INFLUENCE OF PH AND TEMPERATURE ON INITIATION OF GROWTH OF SALMONELLA SPP

被引：26

作者：

FERREIRA, MASS ^{[1
]}

LUND, BM ^{[1
]}

机构：

[1] INST FOOD RES, NORWICH LAB, NORWICH NR4 7UA, NORFOLK, ENGLAND

来源：

关键词：

D O I：

10.1111/j.1472-765X.1987.tb01616.x

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：67 / 70

页数：4

共 6 条

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CHUNG, KC ;

GOEPFERT, JM .

[2]

Gould G. W., 1983, Food microbiology. Advances and prospects, P67

[3] Weibull parameter estimation - a comparison of different methods [J].

Basumatary, H. ;

Sreevalsan, E. ;

Sasi, K. .

[4] Action of acetic acid on food spoilage microorganisms [J].

Levine, AS ;

Fellers, CR .

[5] EFFECT OF PH ON LOW-TEMPERATURE GROWTH OF SALMONELLA [J].

MATCHES, JR ;

LISTON, J .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (01) :49-&

[6]

1978, MICROORGANISMS FOODS, V1, P320