FACTORS AFFECTING GROWTH AND INTERACTION OF ROUGH AND SMOOTH VARIANTS OF BACILLUS STEAROTHERMOPHILUS .1. OXYGEN TENSION AND TEMPERATURE

被引：7

作者：

HILL, WM

FIELDS, ML

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb09711.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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页码：458 / &

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