SCOPUS 정보 검색 플랫폼

Volumn 64, Issue 5, 2001, Pages 623-629

Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar enteritidis

(2) Leuschner, R G K a Boughtflower, M P a

a CENTRAL SCIENCE LABORATORY (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; BACTERIUM CONTAMINATION; CELL SURVIVAL; COLONY FORMING UNIT; EGG YOLK; FOOD CONTAMINATION; FOOD POISONING; FOOD PROCESSING; FOOD SPOILAGE; FOOD STORAGE; MAYONNAISE; PH; SEROVAR; SIMULATION; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); ENTERITIDIS; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 0035014746 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-64.5.623 Document Type: Article

Times cited : (17)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.