Validation of Dry Cured Ham Process for Control of Pathogens-Reference-Cited by-同舟云学术

Validation of Dry Cured Ham Process for Control of Pathogens

Published:2001-11 Issue:9 Volume:66 Page:1373-1379
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Reynolds A.E.,Harrison M.A.,Rose-Morrow R.,Lyon C.E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15217.x/fullpdf

Reference41 articles.

1. AOAC International., 1990 . Official methods of analysis , 15th ed . Arlington, Va.: Association of Official Analytical Chemists.Chapter 39. p931 .

2. AOAC International., 1995 . Official methods of analysis , 16th ed . Arlington, VA.: Association of Official Analytical Chemists.Chapter 33. p61 .

3. AOAC International., 1995 . Official methods of analysis , 16th ed . Arlington, VA.: Association of Official Analytical Chemists.Chapter 39. p4 .

4. Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD

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