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April 1, 1968Journal of BacteriologyOpen Access

Effects of Meat-curing Salts and Temperature on Production of Staphylococcal Enterotoxin B

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Authors

RMRuth A. McLeanAgricultural Research ServiceHLHelen D. LillyUnited States Department of AgricultureJAJohn A. AlfordLouisiana State University

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McLean et al. (1968) studied this question.

synapsesocial.com/papers/6a72bfb4ce524a4339c58f29https://doi.org/10.1128/jb.95.4.1207-1211.1968
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