Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce.
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Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce.
description
2016 nî lūn-bûn
@nan
2016 թվականի օգոստոսի 30-ին հրատարակված գիտական հոդված
@hy
2016年の論文
@ja
2016年学术文章
@wuu
2016年学术文章
@zh
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
@yue
name
Survival of foodborne pathogen ...... t crab marinated in soy sauce.
@en
Survival of foodborne pathogen ...... t crab marinated in soy sauce.
@nl
type
label
Survival of foodborne pathogen ...... t crab marinated in soy sauce.
@en
Survival of foodborne pathogen ...... t crab marinated in soy sauce.
@nl
prefLabel
Survival of foodborne pathogen ...... t crab marinated in soy sauce.
@en
Survival of foodborne pathogen ...... t crab marinated in soy sauce.
@nl
P2093
P1476
Survival of foodborne pathogen ...... t crab marinated in soy sauce.
@en
P2093
P356
10.1016/J.IJFOODMICRO.2016.08.041
P577
2016-08-30T00:00:00Z