BEHAVIOR OF SALMONELLA TYPHIMURIUM DURING MANUFACTURE AND CURING OF CHEDDER CHEESE

被引：76
作者：
GOEPFERT, JM
OLSON, NF
MARTH, EH
机构：
来源：
APPLIED MICROBIOLOGY | 1968年 / 16卷 / 06期
关键词：
D O I：
10.1128/AEM.16.6.862-866.1968
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：
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页码：862 / &
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