Microbial Flora of Pecan Meat-Reference-Cited by-同舟云学术

Microbial Flora of Pecan Meat

Published:1971-08 Issue:2 Volume:22 Page:252-253
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Chipley J. R.¹,Heaton E. K.¹

Affiliation:

1. Department of Food Science, University of Georgia College of Agriculture, Georgia Experiment Station, Experiment, Georgia 30212

Abstract

Microorganisms found associated with commercially shelled pecan meats are numerous and varied. No bacteria and only two fungal microorganisms, Aspergillus clavatus and Tricothecium species, were found on aseptically shelled pecans.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.22.2.252-253.1971

Reference11 articles.

1. Ajello L. L. K. Georg W. Kaplan and L. Kaufman. 1963. Laboratory manual for medical mycology. U.S. Department of Health Education and Welfare Public Health Service National Communicable Disease Center Atlanta Ga.

2. Ewing W. H. 1970. Differentiation of Enterobacteriaceae by biochemical reactions. U.S. Department of Health Education and Welfare Public Health Service National Communicable Disease Center Atlanta Ga.

3. Ewing W. H. and B. R. Davis. 1970. Media and tests for differentiation of Enterobacteriaceae. U.S. Department of Health Education and Welfare Public Health Service National Communicable Disease Center Atlanta Ga.

4. Comparison of enterococci and coliform microorganisms in commercially produced pecan nut meats;Hyndman J. B.;Appl. Microbiol.,1963

5. Viability of Escherichia coli on English walnut meats (Juglans regis);Kokal D.;J. Food Sci.,1965

Cited by 2 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. Incidence of Molds on Pecan Nuts at Different Points During Harvesting;Applied Microbiology;1975-06

2. Salmonella Survival on Pecans as Influenced by Processing and Storage Conditions;Applied Microbiology;1975-06