INHIBITING EFFECTS OF AMINO ACIDS AND RELATED COMPOUNDS UPON THE GROWTH OF ENTEROTOXIGENIC MICROCOCCI IN CREAM PASTRY

被引：5
作者：
CASTELLANI, AG
机构：
来源：
APPLIED MICROBIOLOGY | 1953年 / 1卷 / 04期
关键词：
D O I：
10.1128/AEM.1.4.195-199.1953
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：195 / 199
页数：5
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