Petchsing, U <br/><br/>
Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage).  [electronic resource] 

 -  International journal of food microbiology  May 1990 
 - 183-92 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/0168-1605(90)90065-d  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Colony Count, Microbial<br/>Escherichia coli--growth & development<br/>Fermentation<br/>Food Microbiology<br/>Hydrogen-Ion Concentration<br/>Meat<br/>Meat Products<br/>Staphylococcus aureus--growth & development<br/>Swine