EFFECT OF 2 METHODS OF COOKING AND COOLING ON CLOSTRIDIUM-WELCHII AND OTHER BACTERIA IN MEAT

被引：11
|
作者：
SUTTON, RGA
KENDALL, M
HOBBS, BC
机构：
来源：
JOURNAL OF HYGIENE-CAMBRIDGE | 1972年 / 70卷 / 03期
关键词：
D O I：
10.1017/S0022172400062999
中图分类号：
R1 [预防医学、卫生学];
学科分类号：
1004 ; 120402 ;
摘要：
引用
收藏
页码：415 / &
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