STRUCTURE OF SPORES OF ROUGH AND SMOOTH VARIANTS OF BACILLUS STEAROTHERMOPHILUS WITH SPECIAL REFERENCE TO THEIR HEAT RESISTANCE

被引：13

作者：

ROTMAN, Y

FIELDS, ML

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00518.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：437 / &

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