THE PROTECTIVE EFFECT OF SOME FOOD INGREDIENTS ON STAPHYLOCOCCUS-AUREUS MF31

被引：13

作者：

HURST, A

HUGHES, A

机构：

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1983年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2672.1983.tb02650.x

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：81 / 88

页数：8

共 9 条

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[9] INFLUENCE OF SPAGHETTI EXTRUDING CONDITIONS, DRYING AND STORAGE ON SURVIVAL OF SALMONELLA-TYPHIMURIUM [J].

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