title: The significance of bacteria in stationary phase to food microbiology.
authors: Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK. sczcedr@szn1.nott.ac.uk
authors: C E
authors: CE
authors: Rees
authors: C E
authors: CE
authors: Dodd
authors: P T
authors: PT
authors: Gibson
authors: I R
authors: IR
authors: Booth
authors: G S
authors: GS
authors: Stewart
mesh_terms: D000222:Adaptation, Physiological / Q000235:genetics; D001419:Bacteria / Q000235:genetics / Q000254:growth & development* / Q000472:pathogenicity; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000648:ultrastructure; D012321:DNA-Directed RNA Polymerases / Q000378:metabolism; D005516:Food Microbiology; D015964:Gene Expression Regulation, Bacterial / Q000235:genetics / Q000502:physiology*; D014774:Virulence
chemical_list: D004269:DNA, Bacterial; D012321:DNA-Directed RNA Polymerases