SPORULATION OF Clostridium perfringens IN MEATS SUPPLEMENTED WITH SOY MATERIALS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb08493.x/fullpdf
Reference26 articles.
1. The Behaviour of a Food Poisoning Strain ofClostridium welchiiin Beef
2. WHAT THE SANITARIAN SHOULD KNOW ABOUT CLOSTRIDIUM PERFRINGENS FOODBORNE ILLNESS
3. Growth and Production of Enterotoxin by Staphylococcus aureus S-6 in Soy Proteins and Soy-Supplemented Beef and Pork Sausage
Cited by 5 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. DETECTION of ENTEROTOXIGENIC CLOSTRIDIUM PERFRINGENS IN GROUND BEEF;Journal of Rapid Methods and Automation in Microbiology;1992-07
2. PHOSPHOLIPASE C PRODUCTION AND CLOSTRIDIUM PERFRINGENS GROWTH IN SOY MEAL/GROUND BEEF MIXTURES;Journal of Food Safety;1990-01
3. Increased Heat Resistance of Salmonellae in Beef with Added Soy Proteins;Journal of Food Protection;1983-05-01
4. F;Foods and Food Production Encyclopedia;1982
5. Relationship of sporulation, enterotoxin formation, and spoilage during growth of Clostridium perfringens type A in cooked chicken;Applied and Environmental Microbiology;1981-05
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