ROLE OF CURING AGENTS IN PRESERVATION OF SHELF-STABLE CANNED MEAT PRODUCTS

被引：43

作者：

DUNCAN, CL

FOSTER, EM

机构：

来源：

APPLIED MICROBIOLOGY | 1968年 / 16卷 / 02期

关键词：

D O I：

10.1128/AEM.16.2.401-405.1968

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：

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页码：401 / &

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