EFFECTS OF MEAT-CURING SALTS AND TEMPERATURE ON PRODUCTION OF STAPHYLOCOCCAL ENTEROTOXIN B

被引：72

作者：

MCLEAN, RA

LILLY, HD

ALFORD, JA

机构：

来源：

JOURNAL OF BACTERIOLOGY | 1968年 / 95卷 / 04期

关键词：

D O I：

10.1128/JB.95.4.1207-1211.1968

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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页码：1207 / &

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