Recovery of Clostridium perfringens, Staphylococcus aureus and Molds From Foods By The Stomacher: Effect of Fat Content, Surfactant Concentration, and Blending Time-Reference-Cited by-同舟云学术

Recovery of Clostridium perfringens, Staphylococcus aureus and Molds From Foods By The Stomacher: Effect of Fat Content, Surfactant Concentration, and Blending Time

Published:1976-01 Issue:1 Volume:9 Page:30-34
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Sharpe A.N,Harshman G.C

Publisher

Elsevier BV

Subject

General Computer Science

Reference11 articles.

1. Der “Stomacher” — ein neues Zerkleinerunsgerat zur Herstellung von Lebensmittelsuspensionen fur die Keimzahlbestimmung;Baumgart;Die Fleischwirtschaft,1973

2. Enumeration of food-borne Clostridium perfringens in Egg Yolk-free Tryptose-Sulfite-Cycloserine Agar;Hauschild;Appl. Microbiol,1974

3. Enumeration of fecal Clostridium perfringens in Egg Yolk-ree Tryptose-Sulfite-Cycloserine Agar.;Hauschild;Appl. Microbiol.,1974

4. Clostridium perfringens Type A infection of ligated intestinal loops in lambs;Hauschild;Appl. Microbiol,1969

5. “Stomacher”, en ny apparat for homogenisering av levsmedel vid kvantitativ bakteriologisk undersoknung;Kihlberg;Sartryck ur Svensk Vet,1974

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