EFFECT OF CURING INGREDIENTS AND PROCEDURES ON THE SURVIVAL AND GROWTH OF STAPHYLOCOCCI IN AND ON CURED MEATS

被引：29

作者：

LECHOWICH, RV

EVANS, JB

NIVEN, CF

机构：

来源：

APPLIED MICROBIOLOGY | 1956年 / 4卷 / 06期

关键词：

D O I：

10.1128/AEM.4.6.360-363.1956

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：

引用

页码：360 / 363

页数：4

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