INHIBITING EFFECTS OF AMINO ACIDS AND RELATED COMPOUNDS UPON THE GROWTH OF ENTEROTOXIGENIC MICROCOCCI IN CREAM PASTRY

被引：5

作者：

CASTELLANI, AG

机构：

来源：

关键词：

D O I：

10.1128/AEM.1.4.195-199.1953

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：

引用

页码：195 / 199

页数：5

共 23 条

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