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Initiation of Staphylococcal Growth in Processed Meat Environments
The probability of staphylococcal growth initiation in laboratory-made cured meats is investigated and compared with growth initiation in broths.
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
1971
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377312/ https://ncbi.nlm.nih.gov/pubmed/5574325 |
| Tagit: |
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