Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders-Reference-Cited by-同舟云学术

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Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders

Published:1969-11 Issue:6 Volume:34 Page:530-531
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CROUSE JOHN D.,KEMP JAMES D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb12079.x/fullpdf

Reference8 articles.

1. P.J. Brandly, 1964 . Trichinosis-incidence and treatment of meat for safety . Proceedings; 16th Ann. Amer. Meat Inst. Found. Res. Codf. 29 .

2. Effects of pork-curing processes on trichinae /

Cited by 12 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. Effects of in vitro conditions on the survival of Alaria alata mesocercariae;Parasitology Research;2014-06-01

2. Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams;Journal of Food Science;2002-06

3. Efficiency of Hurdle Technology Applied to Raw Cured Meat (Si-Raw) Processing;Asian-Australasian Journal of Animal Sciences;2002-01-01

4. Bioassay Analysis of Dry-Cured Ham Processed to Affect Trichinella spiralis;Journal of Food Science;1990-03

5. Physicochemical Composition of Dry-Cured Ham Processed under Minimal Aging Time/Temperature Conditions;Journal of Food Science;1990-03

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