Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates.

about

Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates.

Item

http://www.wikidata.org/entity/Q55334390

description

2018 nî lūn-bûn

@nan

2018年の論文

@ja

2018年学术文章

@wuu

2018年学术文章

@zh-cn

2018年学术文章

@zh-hans

2018年学术文章

@zh-my

2018年学术文章

@zh-sg

2018年學術文章

@yue

2018年學術文章

@zh

2018年學術文章

@zh-hant

name

Salmonella Brandenburg in the ...... rison with the human isolates.

@en

Salmonella Brandenburg in the ...... rison with the human isolates.

@nl

type

Item

label

Salmonella Brandenburg in the ...... rison with the human isolates.

@en

Salmonella Brandenburg in the ...... rison with the human isolates.

@nl

prefLabel

Salmonella Brandenburg in the ...... rison with the human isolates.

@en

Salmonella Brandenburg in the ...... rison with the human isolates.

@nl

P1476

Salmonella Brandenburg in the ...... rison with the human isolates.

@en

P2093

Franco Brindani

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

Giovanni Pupillo

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

Marina Morganti

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

P2860

A rapid and sensitive method to identify and differentiate Salmonella enterica serotype Typhimurium and Salmonella enterica serotype 4,[5],12:i:- by combining traditional serotyping and multiplex polymerase chain reaction

Utilization of microbes to process and preserve meat.

Detection of Salmonella enterica in pigs at slaughter and comparison with human isolates in Italy.

Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.

A quantitative approach towards a better understanding of the dynamics of Salmonella spp. in a pork slaughter-line.

Detection and characterization of Salmonella in lairage, on pig carcasses and intestines in five slaughterhouses.

Surface behaviour of S. Typhimurium, S. Derby, S. Brandenburg and S. Infantis.

A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages.

P304

6938

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

P31

scholarly article

P356

10.4081/IJFS.2018.6938

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

P433

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

P478

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

P50

S Bonardi

P577

2018-03-01T00:00:00Z

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

P698

29732329

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

P921

An Eadailt

P932

5913703

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