Effect of Curing Ingredients and Procedures on the Survival and Growth of Staphylococci in and on Cured Meats

机译：腌制成分和程序对腌制肉及腌制肉中葡萄球菌存活和生长的影响

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期刊名称 Applied and Environmental Microbiology
作者
R. V. Lechowich; James B. Evans; C. F. Niven Jr.;
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年(卷),期 1956(4),6
年度 1956
页码 360–363
总页数 4
原文格式 PDF
正文语种
中图分类应用微生物学;微生物学;
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Effect of Curing Ingredients and Procedures on the Survival and Growth of Staphylococci in and on Cured Meats

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