EFFECT OF SODIUM-CHLORIDE LEVELS IN FRANKFURTERS ON THE GROWTH OF CLOSTRIDIUM-SPOROGENES AND STAPHYLOCOCCUS-AUREUS

被引：17

|

作者：

WHITING, RC

BENEDICT, RC

KUNSCH, CA

WOYCHIK, JH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12419.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：351 / 355

页数：5

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