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Egg Yolk Reactions and Phage Typability of Coagulase-Positive Staphylococci Isolated from Meats

Canadian Institute of Food Technology Journal Pub Date : 1971-07-01 DOI:10.1016/S0008-3860(71)74200-7
Lavonne D. Koskitalo
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肉源凝固酶阳性葡萄球菌的蛋黄反应及噬菌体分型
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Canadian Institute of Food Technology Journal
Canadian Institute of Food Technology Journal
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