Interrelationship Between Water Activity, Temperature and 5.5 Percent Oxygen on Growth and Enterotoxin A Secretion by Staphylococcus aureus in Precooked Bacon

✍ Scribed by G. J. SILVERMAN; D. T. MUNSEY; C. LEE; E. EBERT

• Book ID: 108805957
• Publisher: Institute of Food Technologists
• Year: 1983
• Tongue: English
• Weight: 640 KB
• Volume: 48
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1983.tb05084.x