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20篇 您的检索式：作者名="BRATCHELL N"

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	题名	作者	年代	出处	被引量
1	The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type a in pasteurized pork slurry显示文摘	Gibson A M Bratchell N Roberts T A		0，，：	1
2	Predicting microbial growth : Growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride, and storage temperature显示文摘	Gibson A M Bratchell N Roberts T A	1988	Int J Food Microbiol1988，，6：	1
3	The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry 显示文摘	Gibson AM Bratchell N Roberts TA	1987	Journal of Applied microbiology1987，62，：	1
4	The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry显示文摘	Gibson A M Bratchell N Roberts T A	1987	J Appl Bactriol1987，62，：	1
5	Predicting microbial growth: the consequences of quantity of data 显示文摘	Bratchell N Gibson AM Truman M	1989	International Journal of Food Microbiology1989，8，：	1
6	The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry显示文摘	GIBSON A M BRATCHELL N ROBERTS T A	1987	Journal of Applied Microbiology1987，62，6：	1
7	Predicting microbial growth:growth responses of salmonellae in a laboratory medium as affected by pH,sodium chloride and storage temperature显示文摘	GIBSON A M BRATCHELL N ROBERTS T A	1988	International Journal of Food Microbiology1988，6，2：	1
8	Predicting microbial growth:growth responses of salmonellae in a laboratory medium as affected by p H,sodium chloride and storage temperature显示文摘	GIBSON AM BRATCHELL N ROBERTS TA	1988	International Journal of Food Microbiology1988，6，2：	1
9	The effect of sodium chloride and storage temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry显示文摘	GIBSON A M BRATCHELL N ROBERTS T A	1987	Journal of Applied Microbiology1987，62，6：	1
10	The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry 显示文摘	Gibson A M Bratchell N Roberts T A	1987	Application of Bacteriol1987，62，6：	1
11	The effect of sodium chlo- ride and temperature on the rate and extend of growth of Clostridi- urn bottdinurn typeA in pasteurized pok slurry显示文摘	Gibson A M Bratchell N Roberts T A	1987	Appl Bacteri- ol1987，62，：	1
12	The effect of sodium chloride and temperature on the rate and extend of growth of Clostridium botulinum type A in pas- teurized pok slurry 显示文摘	GIBSON A M BRATCHELL N ROBERTS T A	1987	Journal of Applied Bacteriology1987，62，：	1
13	Predicting microbial growth: growth responses of sahnonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature 显示文摘	Gibson A M Bratchell N Roberts T A	1988	Inter J Food Microbiology1988，6，2：	1
14	Predicting microbial growth: growth reponses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature显示文摘	Gibson A M Bratchell N Roberts T A	1988	International Journal of Food Microbiology1988，6，2：	1
15	Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature显示文摘	GIBSON A M BRATCHELL N ROBERTS T A	1988	Int J Food Microbiol1988，6，2：	1
16	The effect of sodium chloride and temperature on the rate and extend of growth of Clostridium botulinum type A in pasteurized pork slurry显示文摘	GIBSON A M BRATCHELL N ROBERTS T A	1987	Journal of Applied Bacteriology1987，62，6：	1
17	The effect ofsodium chloride and temperature on the rate and extent ofgrowth of Clostridium botulinum type A in pasteurized porkslurry 显示文摘	Gibson A M Bratchell N Roberts T A	1987	Journal of Applied Microbiology1987，62，6：	1
18	Predictive microbiology growth:the consequences of quantity of data显示文摘	Bratchell N Gibson A M	1989	Iht J Food Microbiol1989，，8：	1
19	Predicting microbialgrowth: growth responses of salmonellae in a laboratorymedium as affected by pH, sodium chloride and storagetemperature 显示文摘	Gibson A M Bratchell N Roberts T A	1988	International Journal of Food Microbiology1988，6，2：	1
20	The effect of sodiumchloride and temperature on the rate and extend of growth of Clostridiumbotulinum type A in pasteurized pok slurry显示文摘	GIBSON A M BRATCHELL N ROBERTS T A	1987	Journal of Applied Bacte-riology1987，62，：	1

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