EVALUATION OF MICROBIOLOGICAL METHODS USED FOR THE EXAMINATION OF PRECOOKED FROZEN FOODS

被引：22

作者：

ZABOROWSKI, H

HUBER, DA

RAYMAN, MM

机构：

来源：

APPLIED MICROBIOLOGY | 1958年 / 6卷 / 02期

关键词：

D O I：

10.1128/AEM.6.2.97-104.1958

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：97 / 104

页数：8

共 50 条

[1] MICROBIOLOGICAL EXAMINATION OF FOODS - TENTATIVE METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FROZEN FOODS
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[3] MICROBIOLOGICAL METHODS FOR EXAMINATION OF FROZEN AND/OR PREPARED FOODS
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[6] OBSERVATION ON PRECOOKED FROZEN FOODS
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[8] PROBLEMS IN THE PRODUCTION OF PRECOOKED FROZEN FOODS
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[9] RECOMMENDED METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOODS - SUBCOMM-METHODS-MICROBIOLOG-EXAMINATION-FOODS
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[10] STUDIES ON THE MICROBIOLOGICAL QUALITY OF PRECOOKED FROZEN MEALS
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