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dc.contributorVirginia Cooperative Extension Service
dc.contributor.authorFlick, George J.
dc.date.accessioned2017-03-09T16:29:33Z
dc.date.available2017-03-09T16:29:33Z
dc.date.issued1972?
dc.identifier.urihttp://hdl.handle.net/10919/75931
dc.description.abstractDescribes the negative impact of staphylococci when ingested by humans in food.
dc.format.extent6 pages
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherVirginia Cooperative Extension
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1500-7
dc.relation.ispartofseriesFood Science and Technology Notes
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
dc.titleStaphylococci in Food
dc.typeExtension publicationen_US
dc.subject.cabtStaphylococcus
dc.subject.cabtfood
dc.type.dcmitypeTexten_US


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