Microbial Level of Pork Skin as Affected by the Dressing Process-Reference-Cited by-同舟云学术

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Microbial Level of Pork Skin as Affected by the Dressing Process

Published:1970-06-01 Issue:6 Volume:30 Page:884-890
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Dockerty T. R.,Ockerman H. W.,Cahill V. R.,Kunkle L. E.,Weiser H. H.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/30/6/884/23200054/jan0300060884.pdf

Cited by 13 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. Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter;Journal of Food Safety;2018-08-22

2. From Pig to Pork: Methicillin-Resistant Staphylococcus aureus in the Pork Production Chain;Journal of Food Protection;2013-06-01

3. Meat and meat products;Micro-Organisms in Foods 6;2000

4. Effect of Dehairing Operations on Microbiological Quality of Swine Carcasses†;Journal of Food Protection;1999-12-01

5. Meat and meat products;Micro-Organisms in Foods;1998

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