The Behaviour of Salmonellae in Vacuum-packaged Cooked Cured Meat Products
- 1 January 1973
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 6 (1) , 41-44
- https://doi.org/10.1016/s0315-5463(73)73964-x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- EFFECTS OF INCUBATION TEMPERATURE ON THE SALT TOLERANCE OF SALMONELLAJournal of Milk and Food Technology, 1972
- The Effect of Water Activity on the Heat Resistance of Heat Sensitive and Heat Resistant Strains of SalmonellaeJournal of Applied Bacteriology, 1970
- Behavior of Salmonellae in Sliced Luncheon Meats 1Applied Microbiology, 1970