INJURY TO STAPHYLOCOCCUS-AUREUS DURING SAUSAGE FERMENTATION

被引：18

作者：

SMITH, JL ^{[1
]}

PALUMBO, SA ^{[1
]}

机构：

[1] USDA,SCI & EDUC ADM EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1978年 / 36卷 / 06期

关键词：

D O I：

10.1128/AEM.36.6.857-860.1978

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：857 / 860

页数：4

共 14 条

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[8] LEBANON BOLOGNA .1. MANUFACTURE AND PROCESSING [J].

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[9] DESTRUCTION OF STAPHYLOCOCCUS-AUREUS DURING FRANKFURTER PROCESSING [J].

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[10] FACTORS AFFECTING MULTIPLICATION + SURVIVAL OF COAGULASE POSITIVE STAPHYLOCOCCI IN CHEDDAR CHEESE [J].

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