STRUCTURE OF SPORES OF ROUGH AND SMOOTH VARIANTS OF BACILLUS STEAROTHERMOPHILUS WITH SPECIAL REFERENCE TO THEIR HEAT RESISTANCE

被引：13
作者：
ROTMAN, Y
FIELDS, ML
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1966.tb00518.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：437 / &
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