Effect of various factors such as pH, inoculum size, and storage temperature on enterotoxin A (SEA) production of Staphylococcus aureus in cooked rice.
Effect of various factors such as pH, inoculum size, and storage temperature on enterotoxin A (SEA) production of Staphylococcus aureus in cooked rice.
复制标题
pH、接种量和储存温度等各种因素对米饭中金黄色葡萄球菌肠毒素 A (SEA) 产生的影响。
DOI：
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
M.
中科院分区：
文献类型：
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作者：
Tsutsuura;S.;Nishiumi;T. and Murata;M.
