FACTORS AFFECTING THE PERSISTENCE OF SALMONELLA DURING THE PROCESSING OF POULTRY

被引：89

作者：

LILLARD, HS

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1989年 / 52卷 / 11期

关键词：

D O I：

10.4315/0362-028X-52.11.829

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：829 / 832

页数：4

共 18 条

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