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SOME CHARACTERISTICS OF COAGULASE-POSITIVE STAPHYLOCOCCI FROM MARKET MEATS RELATIVE TO THEIR ORIGINS INTO MEATS

被引：9
作者：
JAY, JM
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1961年 / 26卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1961.tb00808.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：631 / &
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