The bacteriology of Swiss cheese I Growth and activity of bacteria during manufacturing processes in the Swiss cheese kettle

被引:8
作者
Frazier, WC
Sanders, GP
Boyer, AJ
Long, HF
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D O I
10.1128/JB.27.6.539-549.1934
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
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页码:539 / 549
页数:11
相关论文
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[1]  
BURKEY LA, 1931, J BACTERIOL, V21, P40