Staphylococci in Food: Summary Sheet

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributorUnited States. Food and Drug Administrationen
dc.date.accessioned2017-03-09T16:29:33Zen
dc.date.available2017-03-09T16:29:33Zen
dc.date.issued1972?en
dc.description.abstractDescribes staphylococci, their importance, symptoms of staphylococci infection, and how the organism can be destroyed.en
dc.description.notesPreviously issued by the U.S. Food and Drug Administration.en
dc.format.extent2 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75930en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1500-6en
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 Food: Summary Sheeten
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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