THE BACTERIOLOGICAL SAFETY OF UNPASTEURIZED CURED MEAT-PRODUCTS IN RESPONSE TO THE MANUFACTURING PROCESSES

被引：0

作者：

SHIGEHISA, T

YAMADA, R

TAJI, S

SHINAGAWA, K

SAKAGUCHI, G

机构：

[1] IWATE UNIV,COLL AGR,DEPT VET SCI,MORIOKA,IWATE 020,JAPAN

[2] UNIV OSAKA PREFECTURE,COLL AGR,DEPT VET SCI,SAKAI,OSAKA 591,JAPAN

来源：

JAPANESE JOURNAL OF VETERINARY SCIENCE | 1985年 / 47卷 / 03期

关键词：

D O I：

暂无

中图分类号：

S85 [动物医学（兽医学）];

学科分类号：

0906 ;

摘要：

引用

页码：443 / 452

页数：10

共 50 条

[1] BACTERIOLOGICAL FLORA OF MEAT AND MEAT-PRODUCTS
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[J]. ZENTRALBLATT FUR MIKROBIOLOGIE, 1985, 140 (01): : 55 - 58
[2] SAFETY OF MEAT AND MEAT-PRODUCTS
不详
[J]. FLEISCHWIRTSCHAFT, 1990, 70 (12): : 1418 - 1418
[3] BLACK SPOT IN CURED MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1993, 73 (12): : 1412 - 1413
[4] SAFETY OF MEAT-PRODUCTS
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[J]. JOURNAL OF THE AMERICAN VETERINARY MEDICAL ASSOCIATION, 1988, 192 (10) : 1372 - 1372
[5] IS NITRITE DESIRABLE IN CURED MEAT-PRODUCTS
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[J]. TIJDSCHRIFT VOOR DIERGENEESKUNDE, 1980, 105 (22) : 951 - 958
[6] COLOR LOSS IN CURED MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1979, 59 (02): : 155 - 157
[7] CURED MEAT-PRODUCTS - IMPORTANCE OF ANALYTICAL CONTROLS DURING ELABORATION PROCESSES
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[J]. AFINIDAD, 1977, 34 (351) : 671 - 675
[8] MANUFACTURING MEAT-PRODUCTS IN MOLDS
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[J]. FLEISCHWIRTSCHAFT, 1984, 64 (07): : 812 - &
[9] ROUTINE BACTERIOLOGICAL EXAMINATION OF MEAT-PRODUCTS IN FACTORY
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[J]. FLEISCHWIRTSCHAFT, 1978, 58 (08): : 1279 - 1281
[10] NITROSAMINES IN SOME EGYPTIAN CURED MEAT-PRODUCTS
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