MICROBIOLOGY OF MEAT CURING .3. SOME MICROBIOLOGICAL AND RELATED TECHNOLOGICAL ASPECTS IN MANUFACTURE OF FERMENTED SAUSAGES

被引：46

作者：

DEIBEL, RH

NIVEN, CF

WILSON, GD

机构：

来源：

APPLIED MICROBIOLOGY | 1961年 / 9卷 / 02期

关键词：

D O I：

10.1128/AEM.9.2.156-161.1961

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：156 / &

共 14 条

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