Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

about

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.The Impact of the Antimicrobial Compounds Produced by Lactic Acid Bacteria on the Growth Performance of Mycobacterium avium subsp. paratuberculosis.

P2860

Q39451312-EDE4D4DC-8F29-4D04-B0F0-BECDCB9470F1 Q55004027-5D9F87C0-F4C8-47A5-8983-6EB729806177

P2860

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

Item

http://www.wikidata.org/entity/Q54227581

description

2014 nî lūn-bûn

@nan

2014年の論文

@ja

2014年学术文章

@wuu

2014年学术文章

@zh-cn

2014年学术文章

@zh-hans

2014年学术文章

@zh-my

2014年学术文章

@zh-sg

2014年學術文章

@yue

2014年學術文章

@zh

2014年學術文章

@zh-hant

name

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

@en

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

@nl

type

Item

label

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

@en

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

@nl

prefLabel

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

@en

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

@nl

P1476

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

@en

P2093

S Hanifian

http://www.w3.org/2001/XMLSchema#string

P2860

Mycobacterium avium subspecies paratuberculosis, Crohn's disease and the Doomsday scenario

Development of an F57 sequence-based real-time PCR assay for detection of Mycobacterium avium subsp. paratuberculosis in milk.

Comparison of propidium monoazide with ethidium monoazide for differentiation of live vs. dead bacteria by selective removal of DNA from dead cells.

Zoonotic potential of Mycobacterium avium ssp. paratuberculosis: the current position.

Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese.

Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium subsp. paratuberculosis viability.

Fate of Mycobacterium avium subsp. paratuberculosis in Swiss hard and semihard cheese manufactured from raw milk

Variation in resistance of Mycobacterium paratuberculosis to acid environments as a function of culture medium.

Effect of chemical decontamination and refrigerated storage on the isolation of Mycobacterium avium subsp. paratuberculosis from heat-treated milk.

Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese.

P304

466-471

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1111/LAM.12215

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2014-02-06T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

259768743

http://www.w3.org/2001/XMLSchema#string

P698

24433166

http://www.w3.org/2001/XMLSchema#string

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

about

P2860

P2860

Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P5875

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P5875

P698