FACTORS AFFECTING GROWTH AND INTERACTION OF ROUGH AND SMOOTH VARIANTS OF BACILLUS STEAROTHERMOPHILUS .1. OXYGEN TENSION AND TEMPERATURE

被引：7
作者：
HILL, WM
FIELDS, ML
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1967.tb09711.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：458 / &
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