EFFECT OF SPICES ON CAMPYLOBACTER-JEJUNI AT 3 TEMPERATURES

被引：11

作者：

DEIBEL, KE

BANWART, GJ

机构：

来源：

JOURNAL OF FOOD SAFETY | 1984年 / 6卷 / 04期

关键词：

D O I：

10.1111/j.1745-4565.1984.tb00485.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：241 / 251

页数：11

共 22 条

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