Microbiology of Meat Industry By-products-Reference-Cited by-同舟云学术

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Microbiology of Meat Industry By-products

Published:1982 Issue: Volume: Page:179-224
ISSN:
Container-title:Meat Microbiology
language:
Short-container-title:

Author:

Swingler G. R.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-011-9819-6_6.pdf

Reference120 articles.

1. Akers, J. M. (1973) Food Manuf., 48 (4), 31.

2. Anon. (1976) Meat Research in CSIRO, p. 10.

3. Ashrae (1971) American Society of Heating, Refrigeration and Air-Conditioning Engineers, Guide and Data Book, ASHRAE Publ., New York, p. 296.

4. Ayres, J. C. (1955) Adv. Food Res., 6, 110.

5. Badawy, A. M., Campbell, R. M., Cuthbertson, D. P. & Fell, B. F. (1957) Nature, Lond., 180, 756.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Efficacy of spray-drying to reduce infectivity of pseudorabies and porcine reproductive and respiratory syndrome (PRRS) viruses and seroconversion in pigs fed diets containing spray-dried animal plasma1;Journal of Animal Science;2005-08-01

2. High Hydrostatic Pressure as a Method to Reduce Microbial Contamination of Porcine Blood Plasma;Food Science and Technology International;2001-04

3. Meat and meat products;Micro-Organisms in Foods 6;2000

4. Meat and meat products;Micro-Organisms in Foods;1998

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