INFLUENCE OF CHEMICAL ADDITIVES ON HEAT RESISTANCE OF SALMONELLA TYPHIMURIUM IN LIQUID WHOLE EGG

被引：17

作者：

LATEGAN, PM

VAUGHN, RH

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01741.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：339 / &

共 13 条

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