共 34 条
[11]
The ability of Escherichia coli O157:H7 to decrease its intracellular pH and resist the toxicity of acetic acid
[J].
MICROBIOLOGY-UK,
1997, 143
:1175-1180
[12]
Doyle M. P., 1989, Foodborne bacterial pathogens., P235
[15]
Entani E, 1997, Kansenshogaku Zasshi, V71, P451
[20]
Jordan KN, 1999, APPL ENVIRON MICROB, V65, P3048