期刊文献+

北京市市售海产品中副溶血性弧菌的监测 被引量:3

下载PDF
导出
出处 《首都公共卫生》 2007年第4期181-182,共2页 Capital Journal of Public Health
  • 相关文献

参考文献3

二级参考文献22

共引文献162

同被引文献33

  • 1蔡金桃,严召彬,周锋,姜晓清,张玲.一起副溶血性弧菌引起食物中毒事故的调查[J].职业与健康,2006,22(7):511-511. 被引量:1
  • 2吴南卫,陈人强,邓陈哲,邓瑶.三亚市海产品副溶血性弧菌污染情况调查[J].中国热带医学,2006,6(12):2245-2245. 被引量:3
  • 3Gill CO. Extending the storage life of meats. Meat Science, 1996, 43(1): 99-109. 被引量:1
  • 4Gill CO, Badoni M, Jones T. Hygienic effects of trimming and washing operations in a beef carcass dressing process. Journal of Food Protection, 1996, 59(66): 666-669. 被引量:1
  • 5Li MY, Zhou GH, Xu XL, et al. Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE. Food Microbiology, 2006, 23(7): 607-611. 被引量:1
  • 6Hill TCJ, Walsh KA, Harris JA, et al. Using ecological diversity measures with bacterial communities. FEMS Microbiology Ecology, 2003, 43(1): 1-11. 被引量:1
  • 7Pielou EC. Indices of diversity and evenness//Ecological Diversity. Pielou EC. Ed. New York: John Wiley & Sons, 1975: 5-18. 被引量:1
  • 8Borch E, Kant-Muermans ML, Blixt Y. Bacterial spoilage of meat and cured meat products. International Journal of Food Microbiology, 1996, 33(1): 103-120. 被引量:1
  • 9Jay JM, Vilai JP, Hughes ME. Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5℃ 7℃. International Journal of Food Microbiology, 2003, 81(2): 105-111. 被引量:1
  • 10Patsias A, Chouliara I, Badeka A, et al. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. Food Microbiology, 2006, 23(5): 423-429. 被引量:1

引证文献3

二级引证文献16

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部