EFFECTS OF INGREDIENTS USED IN CONDENSED AND FROZEN DAIRY PRODUCTS ON THERMAL RESISTANCE OF POTENTIALLY PATHOGENIC STAPHYLOCOCCI

被引：23
作者：
KADAN, RS
MARTIN, WH
MICKELSEN, R
机构：
来源：
APPLIED MICROBIOLOGY | 1963年 / 11卷 / 01期
关键词：
D O I：
10.1128/AEM.11.1.45-49.1963
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：45 / &
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