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

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页码：415 / &

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