Staphylococci in Food

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorFlick, George J. Jr.en
dc.date.accessioned2017-03-09T16:29:33Zen
dc.date.available2017-03-09T16:29:33Zen
dc.date.issued1972?en
dc.description.abstractDescribes the negative impact of staphylococci when ingested by humans in food.en
dc.format.extent6 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75931en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1500-7en
dc.relation.ispartofseriesFood Science and Technology Notesen
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.en
dc.subject.cabtStaphylococcusen
dc.subject.cabtFooden
dc.titleStaphylococci in Fooden
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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