Microbiological quality of pork meat from local Hong Kong markets
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF00361025.pdf
Reference11 articles.
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2. BrownM.H. & Baird-ParkerA.C. 1982 The microbiological examination of meat. In Meat Microbiology, ed BrownM.H. pp. 423?520. London: Applied Science.
3. ChauP.Y., ShortridgeK.F. & HuangC.T. 1977 Salmonella in pig carcasses for human consumption in Hong Kong: a study on the mode of contamination. Journal of Hygiene 78, 253?260.
4. D'AoustJ.Y. 1989 Salmonella. In Foodborne Bacterial Pathogens, ed DoyleM.P. pp. 327?445. New York: Marcel Dekker.
5. DuitschaeverC.L. & ButeauC. 1979 Incidence of Salmonella in pork and poultry products. Journal of Food Protection 42, 662?663.
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