Effect of chlorine, blanching, freezing, and microwave heating on Cryptosporidium parvum viability inoculated on green peppers.
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Effect of chlorine, blanching, freezing, and microwave heating on Cryptosporidium parvum viability inoculated on green peppers.
description
2012 nî lūn-bûn
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2012年の論文
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2012年学术文章
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name
Effect of chlorine, blanching, ...... y inoculated on green peppers.
@en
Effect of chlorine, blanching, ...... y inoculated on green peppers.
@nl
type
label
Effect of chlorine, blanching, ...... y inoculated on green peppers.
@en
Effect of chlorine, blanching, ...... y inoculated on green peppers.
@nl
prefLabel
Effect of chlorine, blanching, ...... y inoculated on green peppers.
@en
Effect of chlorine, blanching, ...... y inoculated on green peppers.
@nl
P2860
P1476
Effect of chlorine, blanching, ...... ty inoculated on green peppers
@en
P2093
G L M C Duhain
P2860
P304
P356
10.4315/0362-028X.JFP-11-367
P50
P577
2012-05-01T00:00:00Z