Microbiological Quality of Breaded Shrimp During Processing-Reference-Cited by-同舟云学术

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Microbiological Quality of Breaded Shrimp During Processing

Published:1983-11 Issue:11 Volume:46 Page:974-977
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

DURAN A. P.,WENTZ B. A.,LANIER J. M.,McCLURE F. D.,SCHWAB A. H.,SWARTZENTRUBER A.,BARNARD R. J.,READ R. B.,JR.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://jfoodprotection.org/doi/pdf/10.4315/0362-028X-46.11.974

Cited by 8 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. Fish and fish products;Micro-Organisms in Foods 6;2000

2. Fish and fish products;Micro-Organisms in Foods;1998

3. Shaping the new generation of microbiological food safety professionals: Attitudes, education and training;International Journal of Environmental Health Research;1997-09

4. Microbiology of Crustacean Processing: Shrimp, Crawfish, and Prawns;Microbiology of Marine Food Products;1991

5. Listeria monocytogenes in foods. Isolation, characterization and control;International Journal of Food Microbiology;1989-06

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