TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .3. THERMAL DEATH TIME STUDIES

被引：48

作者：

ANGELOTTI, R

FOTER, MJ

LEWIS, KH

机构：

来源：

关键词：

D O I：

10.1128/AEM.9.4.308-315.1961

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：308 / &

共 22 条

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FOTER, MJ
LEWIS, KH
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[3] TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS
ANGELOTTI, R
FOTER, MJ
LEWIS, KH
[J]. AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1961, 51 (01): : 76 - &
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