Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (2) , 520-521
- https://doi.org/10.1111/j.1365-2621.1986.tb11173.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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