THE EFFECT OF PH, WATER ACTIVITY, SODIUM-NITRITE AND STORAGE-TEMPERATURE ON THE GROWTH OF ENTEROPATHOGENIC ESCHERICHIA-COLI AND SALMONELLAE IN A LABORATORY MEDIUM

被引：41

作者：

GIBSON, AM ^{[1
]}

ROBERTS, TA ^{[1
]}

机构：

[1] AFRC,BRISTOL BS18 7DY,AVON,ENGLAND

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1986年 / 3卷 / 04期

关键词：

D O I：

10.1016/0168-1605(86)90022-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：183 / 194

页数：12

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