Quality control for fermented meats.
作者信息
Genigeorgis C A
出版信息
J Am Vet Med Assoc. 1976 Dec 1;169(11):1220-8.
PMID:187566
Abstract
摘要
相似文献
1
Quality control for fermented meats.发酵肉制品的质量控制。
J Am Vet Med Assoc. 1976 Dec 1;169(11):1220-8.
2
[Results of an inquiry into the types of packed meat and their microbiological requirements].[关于包装肉类类型及其微生物要求的调查结果]
Ann Sclavo. 1973 Nov-Dec;15(6):703-10.
3
The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).泰国发酵猪肉香肠（南姆）生产的危害分析与关键控制点（HACCP）通用模型。
Berl Munch Tierarztl Wochenschr. 2001 Sep-Oct;114(9-10):327-30.
4
Incidence of clostridia in meat products.肉类产品中梭状芽孢杆菌的发生率。
Nord Vet Med. 1974 Jun;26(6):387-91.
5
[Epidemiological and bacteriological study of food poisoning epidemics in the district of Paris in 1966-1967].[1966 - 1967年巴黎地区食物中毒疫情的流行病学与细菌学研究]
Presse Med (1893). 1969 Apr 5;77(17):627-9.
6
Microbiological aspects of radiopasteurized chicken. NYO-3733-3.辐射巴氏杀菌鸡肉的微生物学特性。NYO - 3733 - 3。
NYO Rep. 1969 Jan 1:1-38.
7
[The microbiological status of dry sausage in East Netherlands].[荷兰东部干香肠的微生物状况]
Tijdschr Diergeneeskd. 1987 Mar 15;112(6):322-33.
8
Report on microbiological methods.微生物学方法报告。
J Assoc Off Anal Chem. 1974 Mar;57(2):312-4.
9
Incidence of Staphylococcus aureus and associated risk factors in Nham, a Thai fermented pork product.泰国发酵猪肉制品Nham中金黄色葡萄球菌的发生率及相关危险因素
Food Microbiol. 2009 Aug;26(5):547-51. doi: 10.1016/j.fm.2009.02.009. Epub 2009 Mar 5.
10
Prevention of food poisoning in hospital patients.医院患者食物中毒的预防
S Afr Med J. 1974 Jun 1;48(26):1109-11.
引用本文的文献
1
The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment.金黄色葡萄球菌肠毒素在食品环境中的形成与风险评估进展。
Virulence. 2011 Nov-Dec;2(6):580-92. doi: 10.4161/viru.2.6.18122. Epub 2011 Nov 1.
2
Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions.意大利干香肠的生产：商业生产条件下，发酵剂和化学酸化剂对干香肠中金葡菌生长的影响。
Appl Environ Microbiol. 1981 Nov;42(5):863-71. doi: 10.1128/aem.42.5.863-871.1981.
3
Characteristics of some lactic Acid bacteria used as starter cultures in dry sausage production.用于干香肠生产中的一些乳酸菌发酵剂的特性。
Appl Environ Microbiol. 1980 Sep;40(3):472-5. doi: 10.1128/aem.40.3.472-475.1980.
4
Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate.纳他霉素和山梨酸钾对意大利干香肠表面霉菌生长的抑制作用
Appl Environ Microbiol. 1981 Feb;41(2):422-9. doi: 10.1128/aem.41.2.422-429.1981.
5
Lactic acid bacteria of meat and meat products.肉类及肉类制品中的乳酸菌。
Antonie Van Leeuwenhoek. 1983 Sep;49(3):327-36. doi: 10.1007/BF00399507.
6
Survival of Salmonella typhimurium and Staphylococcus aureus in Genoa salami of varying salt concentration.鼠伤寒沙门氏菌和金黄色葡萄球菌在不同盐浓度的热那亚萨拉米香肠中的存活情况。
Can J Vet Res. 1989 Jan;53(1):84-6.
Zotero 插件