TECHNICAL NOTE - ACID SENSITIVITY OF FREEZE INJURED SALMONELLAE IN RELATION TO THEIR ISOLATION FROM FROZEN VEGETABLES BY PRE-ENRICHMENT PROCEDURE

被引：0
|
作者：
SADOVSKI, AY [1 ]
机构：
[1] HEBREW UNIV JERUSALEM,FAC AGR,DEPT AGR BIOCHEM,FOOD SCI UNIT,REHOVOTH,ISRAEL
来源：
JOURNAL OF FOOD TECHNOLOGY | 1977年 / 12卷 / 01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：
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页码：85 / 91
页数：7
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