Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products

T.J Fang, C.-Y Chen, W.-Y Kuo

Open source

DOI: 10.1006/fmic.1998.0256
Published: 1999-08
Container: Food Microbiology
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1006/fmic.1998.0256,
  title = {Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products},
  author = {T.J Fang and C.-Y Chen and W.-Y Kuo},
  year = {1999},
  journal = {Food Microbiology},
  doi = {10.1006/fmic.1998.0256},
  url = {https://doi.org/10.1006/fmic.1998.0256}
}

RIS

TY  - JOUR
TI  - Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products
AU  - T.J Fang
AU  - C.-Y Chen
AU  - W.-Y Kuo
PY  - 1999
JO  - Food Microbiology
DO  - 10.1006/fmic.1998.0256
UR  - https://doi.org/10.1006/fmic.1998.0256
ER  -

APA

Fang, T., Chen, C., & Kuo, W. (1999). Microbiological quality and incidence of Staphylococcus aureus and Bacillus cereus in vegetarian food products. Food Microbiology. https://doi.org/10.1006/fmic.1998.0256

Source records

crossref · retrieved 2026-09-25T17:11:32.233Z