Behavior of Salmonellae in Sliced Luncheon Meats 1
Open Access
- 1 January 1970
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 19 (1) , 190-192
- https://doi.org/10.1128/aem.19.1.190-192.1970
Abstract
Salmonellae inoculated onto the surface of bologna and liver cheese survived protracted storage at 5 C. Salmonellae grew when the meats were incubated at room temperature.Keywords
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