Quantitative survival of native Salmonella serovars during storage of frozen raw pork
- 10 March 2000
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 54 (1-2), 19-25
- https://doi.org/10.1016/s0168-1605(99)00149-x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Incidence and level of Salmonella serovars in raw pork obtained from mexican butcher shopsFood Microbiology, 1995
- Estimation of most probable number of Salmonella in retail samples of minced porkInternational Journal of Food Microbiology, 1990
- THE RELATIONSHIP OF ORGANISMS OF THE GENUS PSEUDOMONAS TO THE SPOILAGE OF MEAT, POULTRY AND EGGSJournal of Applied Bacteriology, 1960