INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS - LACTIC STREPTOCOCCI VERSUS STAPHYLOCOCCI AND SALMONELLAE

被引：64

作者：

GILLILAND, SE

SPECK, ML

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1972年 / 35卷 / 05期

关键词：

D O I：

10.4315/0022-2747-35.5.307

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：307 / +

页数：1

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