EFFECT OF SURFACTANT OR CHANGES IN IONIC-STRENGTH ON THE ATTACHMENT OF SALMONELLA-TYPHIMURIUM TO POULTRY SKIN AND MUSCLE

被引：52

作者：

LILLARD, HS

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08941.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：727 / 730

页数：4

共 12 条

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