脂肪含量对红肉中沙门氏菌血清型热灭活的影响

{"title":"脂肪含量对红肉中沙门氏菌血清型热灭活的影响","authors":"V. Juneja, B. S. Eblen, H. Marks","doi":"10.1023/A:1013995111581","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":170346,"journal":{"name":"Quantitative Microbiology","volume":"26 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2000-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"18","resultStr":"{\"title\":\"Thermal Inactivation of Salmonella Serotypes in Red Meat as Affected by Fat Content\",\"authors\":\"V. Juneja, B. S. Eblen, H. Marks\",\"doi\":\"10.1023/A:1013995111581\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":170346,\"journal\":{\"name\":\"Quantitative Microbiology\",\"volume\":\"26 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2000-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"18\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quantitative Microbiology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1023/A:1013995111581\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quantitative Microbiology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1023/A:1013995111581","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}