MICROBIOLOGICAL QUALITY OF FURTHER-PROCESSED TURKEY PRODUCTS-Reference-Cited by-同舟云学术

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MICROBIOLOGICAL QUALITY OF FURTHER-PROCESSED TURKEY PRODUCTS

Published:2008-06-28 Issue:7 Volume:36 Page:1001-1004
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

ZOTTOLA EDMUND A.,BUSTA F. F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb03331.x/fullpdf

Reference15 articles.

1. Simple method for collection of samples from a frozen food;Adams;Appl. Microbiol,1970

2. Salmonellae associated with further-processed turkey products;Bryan;Appl. Microbiol,1968a

3. Contributory sources of salmonellae on turkey products;Bryan;Amer. J. of Epid,1968b

4. Destruction of salmonellae and indicator organisms during thermal processing of turkey rolls;Bryan;Poultry Sci,1968c

Cited by 24 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. Carne fresca e pollame;Food;2009

2. Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage;British Poultry Science;2002-05

3. Fresh Meats and Poultry;Modern Food Microbiology;2000

4. Fresh Meats and Poultry;Modern Food Microbiology;1998

5. Relationship between aerobic bacteria, salmonellae and Campylobacter on broiler carcasses;Poultry Science;1997-07

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