Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats.
作者信息
EVANS J B, LECHOWICH R V, NIVEN C F
出版信息
Appl Microbiol. 1956 Nov;4(6):360-3. doi: 10.1128/am.4.6.360-363.1956.
Abstract
摘要
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Factors affecting the bacteriostatic action of sodium nitrite.
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