贮藏于4 ºC的家制酸奶中低浓度大肠杆菌O157:H7的存活研究

赖卫华1,2，冯贻泽2,*，Beth Ann Crozier-Dodson2

Survival of Escherichia coli O157:H7 in Home-made Yogurt during Storage at 4 ℃

LAI Wei-hua1,2，Daniel Y. C. Fung2,*，Beth Ann Crozier-Dodson2

食品科学 . 2010, (5): 252 -255 . DOI: 10.7506/spkx1002-6300-201005057