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

收藏

页码：97 / 104

页数：8

相关论文

共 50 条

[41] MICROBIOLOGICAL EVALUATION OF PRECOOKED BEEF PATTIES CONTAINING SOY PROTEIN
EMSWILER, BS
PIERSON, CJ
KOTULA, AW
CROSS, HR
JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 154 - 157
[42] MICROBIOLOGICAL QUALITY OF FROZEN FOODS SOLD IN A NIGERIAN CITY
RAJAGOPAL, MV
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1978, 15 (06): : 228 - 230
[43] ADMINISTRATIVE MICROBIOLOGICAL STANDARDS FOR SANITARY CONTROL OF FROZEN FOODS
ABRAHAMSON, AE
PUBLIC HEALTH REPORTS, 1966, 81 (01) : 83 - +
[44] Microbiological Examination of Fresh and Frozen Fruits and Vegetables
Tanner, Fred W.
AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1934, 24 (05): : 485 - 492
[45] EVALUATION OF MICROBIOLOGICAL STANDARDS FOR FOODS
DACK, GM
FOOD TECHNOLOGY, 1956, 10 (11) : 507 - 509
[46] THE TIME-TEMPERATURE TOLERANCE OF FROZEN FOODS .5. TEXTURE STABILITY OF THICKENED PRECOOKED FROZEN FOODS AS INFLUENCED BY COMPOSITION AND STORAGE CONDITIONS
HANSON, HL
FLETCHER, LR
CAMPBELL, AA
FOOD TECHNOLOGY, 1957, 11 (06) : 339 - 343
[47] Microbiological quality of ice used to refrigerate foods
Falcao, JP
Dias, AMG
Correa, EF
Falcao, DP
FOOD MICROBIOLOGY, 2002, 19 (04) : 269 - 276
[48] Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens
Kotzekidou, Parthena
FOOD MICROBIOLOGY, 2013, 34 (02) : 337 - 343
[49] RAPID METHODS FOR MICROBIOLOGICAL ANALYSIS OF FOODS
DZIEZAK, JD
FOOD TECHNOLOGY, 1987, 41 (07) : 53 - &
[50] RAPID METHODS FOR MICROBIOLOGICAL ANALYSIS OF FOODS
MARTINEZ, A
RODRIGO, M
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (01): : 15 - 23

← 1 2 3 4 5 →