Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity

标题
Modelling the growth boundaries of Staphylococcus aureus: Effect of temperature, pH and water activity
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 133, Issue 1-2, Pages 186-194
出版商
Elsevier BV
发表日期
2009-05-28
DOI
10.1016/j.ijfoodmicro.2009.05.023

向作者/读者发起求助以获取更多资源

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started