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Influence of Subtle Differences in Plating Procedure on Bacterial Counts of Prepared Frozen Foods.

作者信息

Hartman P A, Huntsberger D V

机构信息

Departments of Bacteriology and Dairy and Food Industries, Iowa State University, Ames, Iowa.

出版信息

Appl Microbiol. 1961 Jan;9(1):32-8. doi: 10.1128/am.9.1.32-38.1961.

DOI:10.1128/am.9.1.32-38.1961
PMID:16349596
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1057665/
Abstract
摘要

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本文引用的文献

1
A study of methods of preparing food products for microbiological analyses.食品微生物分析样品制备方法的研究。
Food Res. 1951 Mar-Apr;16(2):126-32. doi: 10.1111/j.1365-2621.1951.tb17359.x.
2
Studies on the bacteriological quality of frozen meat pies. I. Bacteriological survey of some commercially frozen meat pies.冷冻肉馅饼的细菌学质量研究。I. 一些市售冷冻肉馅饼的细菌学调查。
Appl Microbiol. 1959 Sep;7(5):320-3. doi: 10.1128/am.7.5.320-323.1959.
3
Evaluation of microbiological methods used for the examination of precooked frozen foods.用于预煮冷冻食品检测的微生物学方法评估
Appl Microbiol. 1958 Mar;6(2):97-104. doi: 10.1128/am.6.2.97-104.1958.
4
Rapid destruction of bacteria in commonly used diluents and its elimination.常用稀释剂中细菌的快速破坏及其消除。
Appl Microbiol. 1957 Jan;5(1):21-5. doi: 10.1128/am.5.1.21-25.1957.
5
Tetrazolium reduction as a means of differentiating Streptococcus faecalis from Streptococcus faecium.以四氮唑还原法区分粪链球菌和屎肠球菌
J Gen Microbiol. 1956 Feb;14(1):57-68. doi: 10.1099/00221287-14-1-57.