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Bacterial challenges in food

Qualitative and quantitative aspects of bacterial challenges that might be encountered in food are discussed with reference to recognized and relatively unrecognized hazards. Mechanisms of pathogenicity are reviewed and the populations at risk are noted. The bacterial content of food as it is served...

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書目詳細資料
主要作者: Collee, J. G.
格式: Artigo
語言:Inglês
出版: 1974
主題:
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC2495651/
https://ncbi.nlm.nih.gov/pubmed/4467860
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