TIME-TEMPERATURE EFFECTS ON SALMONELLAE AND STAPHYLOCOCCI IN FOODS .1. BEHAVIOR IN REFRIGERATED FOODS

被引：77

作者：

ANGELOTTI, R

FOTER, MJ

LEWIS, KH

机构：

来源：

AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH | 1961年 / 51卷 / 01期

关键词：

D O I：

10.2105/AJPH.51.1.76

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

引用

页码：76 / &

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[10]

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