Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese.
about
Fates of acid-resistant and non-acid-resistant Shiga toxin-producing Escherichia coli strains in ruminant digestive contents in the absence and presence of probiotics.Effect of stress on non-O157 Shiga toxin-producing Escherichia coli.Enumeration of Escherichia coli O157 in Outbreak-Associated Gouda Cheese Made with Raw Milk.Quantitative risk assessment of haemolytic and uremic syndrome linked to O157:H7 and non-O157:H7 Shiga-toxin producing Escherichia coli strains in raw milk soft cheeses.Changes in the genetic requirements for microbial interactions with increasing community complexity
P2860
Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 11 February 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Growth and Survival of Acid-Re ...... Ripening of Camembert Cheese.
@en
Growth and Survival of Acid-Re ...... Ripening of Camembert Cheese.
@nl
type
label
Growth and Survival of Acid-Re ...... Ripening of Camembert Cheese.
@en
Growth and Survival of Acid-Re ...... Ripening of Camembert Cheese.
@nl
prefLabel
Growth and Survival of Acid-Re ...... Ripening of Camembert Cheese.
@en
Growth and Survival of Acid-Re ...... Ripening of Camembert Cheese.
@nl
P2093
P2860
P356
P1476
Growth and Survival of Acid-Re ...... Ripening of Camembert Cheese.
@en
P2093
C Vernozy-Rozand
D Thevenot
M P Montet
S Miszczycha
P2860
P304
P356
10.1155/2009/653481
P577
2009-02-11T00:00:00Z