The significance of bacteria in stationary phase to food microbiology

被引：73

作者：

Rees, CED ^{[1
]}

Dodd, CER ^{[1
]}

Gibson, PT ^{[1
]}

Booth, IR ^{[1
]}

Stewart, GSAB ^{[1
]}

机构：

[1] UNIV ABERDEEN, MARISCHAL COLL, DEPT MOLEC & CELL BIOL, ABERDEEN AB9 1AS, SCOTLAND

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1995年 / 28卷 / 02期

关键词：

D O I：

10.1016/0168-1605(95)00062-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：263 / 275

页数：13

共 74 条

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[10] SYNTHESIS OF THE ESCHERICHIA-COLI K-12 NUCLEOID-ASSOCIATED DNA-BINDING PROTEIN H-NS IS SUBJECTED TO GROWTH-PHASE CONTROL AND AUTOREGULATION
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