STUDIES ON THE MICROBIOLOGICAL QUALITY OF PRECOOKED FROZEN MEALS

被引：0

|

作者：

HUBER, DA

ZABOROWSKI, H

RAYMAN, MM

机构：

来源：

FOOD TECHNOLOGY | 1956年 / 10卷 / 12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：

引用

收藏

页码：27 / 27

页数：1

相关论文

共 50 条

[41] PLANT SANITATION AND MICROBIOLOGY - FROZEN PRECOOKED FOODS
SHELTON, LR
[J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1961, 38 (02) : 132 - &
[42] KEEPING QUALITY OF PRECOOKED FROZEN CHICKEN A LA KING, A BACTERIOLOGICAL EVALUATION OF HOT AND COLD PACKS
LOGAN, PP
HARP, CH
DOVE, WF
[J]. FOOD TECHNOLOGY, 1951, 5 (05) : 193 - 198
[43] MICROBIOLOGICAL TESTS ABOUT PRECOOKED FOODS FOR STUDENTS IN NEAPLES
MARIO, B
[J]. INDUSTRIE ALIMENTARI, 1984, 23 (03): : 222 - 224
[44] Microbiological quality of cold and hot processed chilled and frozen beef
Bell, RG
Harrison, JCL
Moorhead, SM
Jones, RJ
[J]. FOOD RESEARCH INTERNATIONAL, 1998, 31 (02) : 167 - 174
[45] MICROBIOLOGICAL QUALITY OF FROZEN SHRIMP AND LOBSTER TAIL IN THE RETAIL MARKET
SWARTZENTRUBER, A
SCHWAB, AH
DURAN, AP
WENTZ, BA
READ, RB
[J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1980, 40 (04) : 765 - 769
[46] MICROBIOLOGICAL QUALITY OF FROZEN SHRIMPS IMPORTED FROM TROPICAL AREAS
KAWABATA, T
MIZUKAMI, T
OHARA, R
SHINOHARA, J
[J]. BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1975, 41 (06): : 667 - 674
[47] SURVIVAL OF BACTERIA IN A PRECOOKED, FRESH-FROZEN FOOD
GUNDERSON, MF
ROSE, KD
[J]. FOOD RESEARCH, 1948, 13 (03): : 254 - 263
[48] RAPID ESTIMATION OF THE BACTERIAL CONTENT OF PRECOOKED FROZEN FOODS
STRAKA, RP
STOKES, JL
[J]. FOOD TECHNOLOGY, 1957, 11 (04) : 21 - 21
[49] UTILIZATION OF GEESE .2. PRECOOKED FROZEN FOODS
BEAN, ML
HANSON, HL
[J]. POULTRY SCIENCE, 1962, 41 (01) : 243 - &
[50] EFFECT OF HEATING ON STAPHYLOCOCCUS AUREUS IN FROZEN PRECOOKED SEAFOODS
HOUGHTBY, G
LISTON, J
[J]. FOOD TECHNOLOGY, 1965, 19 (05) : 874 - &

← 1 2 3 4 5 →