EFFECTS OF INGREDIENTS USED IN CONDENSED AND FROZEN DAIRY PRODUCTS ON THERMAL RESISTANCE OF POTENTIALLY PATHOGENIC STAPHYLOCOCCI

被引：23

作者：

KADAN, RS

MARTIN, WH

MICKELSEN, R

机构：

来源：

关键词：

D O I：

10.1128/AEM.11.1.45-49.1963

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：45 / &

共 13 条

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