A COMPARATIVE STUDY OF KNOWN FOOD-POISONING STAPHYLOCOCCI AND RELATED VARIETIES

被引：46

作者：

EVANS, JB

NIVEN, CF

机构：

来源：

关键词：

D O I：

10.1128/JB.59.4.545-550.1950

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

引用

页码：545 / 550

页数：6

共 12 条

[1]

Breed R.S., 1948, J14 ANUAL DETERMINAT

[2]

CHAPMAN G. H., 1937, Food Research, V2, P349

[3]

Chapman George H., 1946, JOUR BAD, V51, P409

[4] THE SIGNIFICANCE OF SODIUM CHLORIDE IN STUDIES OF STAPHYLOCOCCI [J].

CHAPMAN, GH .

Christie, R ;

Keogh, EV .

JOURNAL OF PATHOLOGY AND BACTERIOLOGY, 1940, 51 (02) :189-197

[6] OUTLINE CLASSIFICATION OF BACTERIUM AND STAPHYLOCOCCUS [J].

COWAN, ST ;

SHAW, C .

JOURNAL OF GENERAL MICROBIOLOGY, 1949, 3 (01) :69-73

[7] ANAEROBIC FERMENTATION OF MANNITOL BY STAPHYLOCOCCI [J].

EVANS, JB .

EVANS, JB .

[9]

HUSSEMANN DL, 1949, FOOD RES, V14, P91

[10]

HUSSEMANN DL, 1949, COMMUNICATION