THE SURVIVAL OF CAMPYLOBACTER-JEJUNI IN RED MEATS STORED AT DIFFERENT TEMPERATURES

被引：17

作者：

BARRELL, RAE ^{[1
]}

机构：

[1] WITHINGTON HOSP,PUBL HLTH LAB,MANCHESTER M20 8LR,LANCS,ENGLAND

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1984年 / 1卷 / 04期

关键词：

D O I：

10.1016/0168-1605(84)90015-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：187 / 196

页数：10

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