EMERGING FOOD-BORNE PATHOGENS AND THEIR SIGNIFICANCE IN CHILLED FOODS

被引：33

作者：

SCHOFIELD, GM

机构：

[1] Colworth Laboratory, Sharnbrook, Bedfordshire

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1992年 / 72卷 / 04期

关键词：

D O I：

10.1111/j.1365-2672.1992.tb01834.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

[No abstract available]

引用

页码：267 / 273

页数：7

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