Statistical comparison between results from the methylene blue test and three other tests of the bacteriological quality of cream samples.
作者信息
Mogford H
出版信息
J Hyg (Lond). 1971 Jun;69(2):168-70.
Abstract
摘要
相似文献
1
2
3
[Hygienic and bacteriological assessment of cream-containing pastry products].[含奶油糕点产品的卫生学和细菌学评估]
Gig Sanit. 1969 Nov;34(11):119-21.
4
[10 years of bacteriological food examination].[10年的食品细菌学检测]
Arch Hyg Bakteriol. 1969 Apr;153(2):179-84.
5
The source of bacteria in fresh cream, and the methylene blue reduction test as a guide to hygienic quality.鲜奶油中细菌的来源以及亚甲蓝还原试验作为卫生质量的指标
J Hyg (Lond). 1969 Sep;67(3):401-8. doi: 10.1017/s0022172400041814.
6
Microbiological quality and sample collection policy for dairy products in Ramallah and Al-Bireh district, Palestine.巴勒斯坦拉马拉和比雷赫地区乳制品的微生物质量与样本采集政策
East Mediterr Health J. 2009 May-Jun;15(3):709-16.
7
[Studies on the enterococci in some perishable lactic acid products].[关于某些易腐乳酸产品中肠球菌的研究]
Vet Med Nauki. 1973;10(10):73-80.
8
Bacteriological impurity of dairy-cream samples in London.伦敦市乳脂样品的细菌学杂质情况
Lancet. 1968 Mar 23;1(7543):634. doi: 10.1016/s0140-6736(68)91252-x.
9
The validity of the methylene blue reduction test in the grading of ice cream.
J Appl Bacteriol. 1974 Dec;37(4):487-92. doi: 10.1111/j.1365-2672.1974.tb00473.x.
10
Bacteria in cream.乳膏中的细菌。
Br Med J. 1971 Sep 18;3(5776):654-5.
本文引用的文献
1
Index for rating diagnostic tests.诊断试验评级指数。
Cancer. 1950 Jan;3(1):32-5. doi: 10.1002/1097-0142(1950)3:1<32::aid-cncr2820030106>3.0.co;2-3.
2
FOOD POISONING IN ENGLAND AND WALES, 1963. A REPORT OF THE PUBLIC HEALTH LABORATORY SERVICE.1963年英格兰和威尔士的食物中毒。公共卫生实验室服务处报告
Mon Bull Minist Health Public Health Lab Serv. 1964;23:189-200.
3
Food poisoning in England and Wales, 1966.
Mon Bull Minist Health Public Health Lab Serv. 1967 Dec;26:235-49.
Zotero 插件