EFFECT OF ACCELERATED NATURAL LACTIC FERMENTATION OF INFANT FOOD INGREDIENTS ON SOME PATHOGENIC MICROORGANISMS

被引：120

作者：

NOUT, MJR ^{[1
]}

ROMBOUTS, FM ^{[1
]}

HAVELAAR, A ^{[1
]}

机构：

[1] NATL INST PUBL HLTH & ENVIRONM PROTECT,WATER & FOOD MICROBIOL LAB,BILTHOVEN,NETHERLANDS

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1989年 / 8卷 / 04期

关键词：

D O I：

10.1016/0168-1605(89)90006-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：351 / 361

页数：11

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