INFLUENCE OF PHOSPHATE COMPOUNDS ON CERTAIN FUNGI AND THEIR PRESERVATIVE EFFECTS ON FRESH CHERRY FRUIT (PRUNUS CERASUS L.)

被引：10
作者：
POST, FJ
COBLENTZ, WS
CHOU, TW
SALUNKHE, DK
机构：
来源：
APPLIED MICROBIOLOGY | 1968年 / 16卷 / 01期
关键词：
D O I：
10.1128/AEM.16.1.138-142.1968
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：138 / &
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