A COMPARISON OF MICROBACTERIUM-THERMOSPHACTUM AND LACTOBACILLI AS SPOILAGE ORGANISMS OF VACUUM-PACKAGED SLICED LUNCHEON MEATS

被引：37

作者：

EGAN, AF

FORD, AL

SHAY, BJ

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07602.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1745 / 1748

页数：4

共 12 条

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