Lactose Preenrichment Versus Direct Enrichment for Recovering Salmonella from Deep-Chilled Broilers and Frozen Meat Products
Open Access
- 1 November 1980
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 59 (11), 2431-2436
- https://doi.org/10.3382/ps.0592431
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Recovering Low Levels of Various Salmonella Serotypes from Deep-frozen Broiler Carcasses by Direct EnrichmentJournal of Food Protection, 1979
- Metabolic Process During the Repair of Freeze-Injury in Escherichia coli1Applied Microbiology, 1972
- Characterization of the Repair of Injury Induced by Freezing Salmonella anatum1Applied Microbiology, 1972
- SELECTIVE CULTURE OF SPOILAGE AND INDICATOR ORGANISMS1,2Journal of Milk and Food Technology, 1970
- Metabolic Injury in Frozen BacteriaJournal of Applied Bacteriology, 1963
- The Survival of Food Poisoning Bacteria in Frozen FoodsJournal of Applied Bacteriology, 1963
- The Longevity and Behavior of Pathogenic Bacteria in Frozen Foods: The Influence of Plating MediaAmerican Journal of Public Health and the Nations Health, 1951
- SURVIVAL OF BACTERIA IN A PRECOOKED, FRESH‐FROZEN FOOD1Journal of Food Science, 1948