CONTROL OF Staphylococcus aureus IN SAUSAGE BY STARTER CULTURES AND CHEMICAL ACIDULATION-Reference-Cited by-同舟云学术

CONTROL OF Staphylococcus aureus IN SAUSAGE BY STARTER CULTURES AND CHEMICAL ACIDULATION

Published:1973-03 Issue:3 Volume:38 Page:426-430
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DALY C.,CHANCE MICHELE,SANDINE W. E.,ELLIKER P.R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1973.tb01446.x/fullpdf

Reference23 articles.

1. EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1

2. J.W. Bailey, 1970 . "Encyclopedia of Labeling Meat and Poultry Products Freezer Provisioning ." 25 S. Bemiston Ave., St. Louis, MO63105 .

3. L.R. Chugg, 1971 . Rapid, sensitive methods for enumeration and enterotoxin assay for Staphylococcus aureus . Ph.D. thesis , Oregon State University, Corvallis, Ore.

4. INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: STREPTOCOCCUS DIACETILACTIS VERSUS FOOD PATHOGENS1,2

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