The significance of bacteria in stationary phase to food microbiology.
作者信息
Rees C E, Dodd C E, Gibson P T, Booth I R, Stewart G S
机构信息
Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK.
出版信息
Int J Food Microbiol. 1995 Dec;28(2):263-75. doi: 10.1016/0168-1605(95)00062-3.
PMID:8750672
Abstract
摘要
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