ShareMICROBIOLOGICAL QUALITY OF FROZEN RAW AND COOKED SHRIMPS.
Author(s) : SINGH D.
Type of article: Article
Summary
NUMERATION D'ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS, SALMONELLA ET VIBRIO DANS LES CREVETTES DECORTIQUEES OU NON, CRUES OU CUITES DANS L'EAU DE MER. LE NOMBRE D'E. COLI VARIE AVEC LE TYPE DE CREVETTES. SHIGELLA ET VIBRIO CHOLERAE NE SONT PAS DETECTES. SALMONELLA N'EST IDENTIFIEE QUE DANS 3 DES 657 ECHANTILLONS TESTES.
Details
- Original title: MICROBIOLOGICAL QUALITY OF FROZEN RAW AND COOKED SHRIMPS.
- Record ID : 1988-2366
- Languages: English
- Source: Food Microbiol. - vol. 4 - n. 3
- Publication date: 1987
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Staphylococcus; Shrimp; Salmonella; Microbiology; Escherichia; Cooking; Crustacea; Freezing
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- Author(s) : GERIGK K.
- Date : 1985
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 36 - n. 2
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MICROBIOLOGICAL QUALITY OF FROZEN SHRIMP AND LO...
- Author(s) : SWARTZENTRUBER A.
- Date : 1980
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 40 - n. 4
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INCIDENCE AND LOW TEMPERATURE SURVIVAL OF COAGU...
- Author(s) : GOPALAKRISHNAIYER T. S., SHRIVASTAVA K. P.
- Date : 1988
- Languages : English
- Source: Fish. Technol. - vol. 25 - n. 2
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RECOVERY OF SALMONELLA FROM FROZEN SHRIMP: EVAL...
- Author(s) : ALLEN G.
- Date : 1991/01
- Languages : English
- Source: Journal of Food Protection - vol. 54 - n. 1
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ASSESSMENT OF COOKED PRAWNS AS A VEHICLE FOR TR...
- Author(s) : EYLES M. J.
- Date : 1983/05
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 5
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