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

[21] A SURVEY OF NITROSAMINES IN SAUSAGES AND DRY-CURED MEAT-PRODUCTS
不详
[J]. FOOD TECHNOLOGY, 1980, 34 (07) : 45 - &
[22] REDUCING THE LEVEL OF NITRITE AND NITRATE ADDED TO CURED MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1979, 59 (02): : 221 - 222
[23] N-NITROSO-3-HYDROXYPYRROLIDINE IN CURED MEAT-PRODUCTS
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[J]. IARC PUBLICATIONS, 1983, (45): : 343 - 348
[24] INFLUENCE OF THE MANUFACTURING PROCESS OF DIFFERENT DRY-CURED MEAT-PRODUCTS ON THE MYOFIBRILLAR PROTEIN-FRACTION
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ASTIASARAN, I
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[25] CHEMICAL AND PHYSICAL PROCESSES DURING THE DRYING OF MEAT AND MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1980, 60 (08): : 1462 - &
[26] PHYSICAL AND CHEMICAL PROCESSES IN THE DRYING OF MEAT-PRODUCTS
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[J]. FLEISCHWIRTSCHAFT, 1982, 62 (01): : 30 - &
[27] BACTERIOLOGICAL STUDIES ON PROCESSED MEAT FOODS - INCIDENCE OF ESCHERICHIA-COLI IN THE PROCESSED MEAT AND MEAT-PRODUCTS
GOSHAL, SP
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[J]. INDIAN VETERINARY JOURNAL, 1993, 70 (04): : 373 - 374
[28] USE OF PIMARICIN FOR PREVENTING MOLD GROWTH ON ITALIAN CURED MEAT-PRODUCTS
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[J]. INDUSTRIA CONSERVE, 1979, 54 (04): : 305 - 307
[29] FURTHER SURVEY OF CURED MEAT-PRODUCTS FOR VOLATILE N-NITROSAMINES
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IYENGAR, JR
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[30] AUTOMATED TURBIDIMETRY FOR RAPID-DETERMINATION OF THE BACTERIOLOGICAL QUALITY OF RAW MEAT AND PROCESSED MEAT-PRODUCTS
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[J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1988, 6 (03) : 219 - 227

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