Incidence of Salmonellae in Meat and Meat Products
Standard enrichment, plating, and biochemical techniques were used to assess the incidence of Salmonella species on beef and pork carcasses and processed meat products. The incidence of Salmonella in pork carcasses was 56% and in beef carcasses, 74%. These figures are about the same as previously re...
Αποθηκεύτηκε σε:
| Εκδόθηκε σε: | Appl Microbiol |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
American Society for Microbiology (ASM)
1969
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377835/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5797942/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.17.6.899-902.1969 |
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