INFLUENCE OF MILK COMPONENTS ON INJURY, REPAIR OF INJURY, AND DEATH OF SALMONELLA-ANATUM CELLS SUBJECTED TO FREEZING AND THAWING

被引：20

作者：

JANSSEN, DW ^{[1
]}

BUSTA, FF ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55101

来源：

关键词：

D O I：

10.1128/AEM.26.5.725-732.1973

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：725 / 732

页数：8

共 24 条

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