Initiation of Staphylococcal Growth in Processed Meat Environments
Open Access
- 1 January 1971
- journal article
- other
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 21 (5) , 940-942
- https://doi.org/10.1128/aem.21.5.940-942.1971
Abstract
The probability of staphylococcal growth initiation in laboratory-made cured meats is investigated and compared with growth initiation in broths.Keywords
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