INFLUENCE OF CERTAIN PROCESSING STEPS ON ATTACHMENT OF MICROORGANISMS TO PORK SKIN

被引：13
作者：
BUTLER, JL
VANDERZANT, C
CARPENTER, ZL
SMITH, GC
LEWIS, RE
DUTSON, TR
机构：
来源：
JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 09期
关键词：
D O I：
10.4315/0362-028X-43.9.699
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
收藏
页码：699 / 705
页数：7
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