FATE OF STAPHYLOCOCCUS-AUREUS IN CULTURED BUTTERMILK, SOUR CREAM, AND YOGURT DURING STORAGE

被引：29

作者：

MINOR, TE

MARTH, EH

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1972年 / 35卷 / 05期

关键词：

D O I：

10.4315/0022-2747-35.5.302

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：302 / &

共 10 条

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[6] STAPHYLOCOCCUS-AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS - REVIEW .2. ENTEROTOXINS AND EPIDEMIOLOGY [J].

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[7] STAPHYLOCOCCUS-AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS - REVIEW .1. STAPHYLOCOCCI - CHARACTERISTICS, ISOLATION, AND BEHAVIOR IN ARTIFICIAL MEDIA [J].

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[9] RELATION OF CHEESE-MAKING OPERATIONS TO SURVIVAL + GROWTH OF STAPHYLOCOCCUS AUREUS IN DIFFERENT VARIETIES OF CHEESE [J].

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