COMPARATIVE SUSCEPTIBILITY OF CHICKEN DUCK AND TURKEY EGGS TO MICROBIAL INVASION

被引：9

作者：

BROWN, WE

BAKER, RC

NAYLOR, HB

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01860.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：886 / &

共 23 条

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