Proof of salmonella -: Comparative investigation of the sensitivity of different methods

被引：0
|
作者：
Müller, R [1 ]
Warnecke, HW [1 ]
Meyer, E [1 ]
机构：
[1] Optofood GmbH, D-19230 Hagenow, Germany
来源：
FLEISCHWIRTSCHAFT | 2000年 / 80卷 / 07期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Minced pork was contaminated with Salmonella typhimurium bouillon culture in different concentrations. The so produced experimental samples have been investigated both with different sample processing as well as with different methods, to test their sensitivity. The results are presented and discussed.
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页码：84 / 87
页数：4
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