The significance of bacteria in stationary phase to food microbiology
作者： Catherine E.D. Rees , Christine E.R. Dodd , Paula T. Gibson , Ian R. Booth , Gordon S.A.B. Stewart
DOI: 10.1016/0168-1605(95)00062-3
关键词: Microbiology 、 Pathogenicity 、 Colony count 、 Food preservation 、 Biology 、 Food microbiology 、 Bacterial genetics 、 Stationary phase 、 Bacteria
摘要: … of how recent research into the pathogenicity of many food-borne pathogens, both Gram-… virulence gene expression. While we begin from a perspective of the gene expression within …
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