Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages.
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Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages.
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article científic
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article scientifique
@fr
articolo scientifico
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artigo científico
@pt
bilimsel makale
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scientific article published on 21 February 2014
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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name
Predicting the concentration o ...... f fermented raw-meat sausages.
@en
Predicting the concentration o ...... f fermented raw-meat sausages.
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type
label
Predicting the concentration o ...... f fermented raw-meat sausages.
@en
Predicting the concentration o ...... f fermented raw-meat sausages.
@nl
prefLabel
Predicting the concentration o ...... f fermented raw-meat sausages.
@en
Predicting the concentration o ...... f fermented raw-meat sausages.
@nl
P2093
P2860
P356
P1476
Predicting the concentration o ...... of fermented raw-meat sausages
@en
P2093
H L Lauzon
L Axelsson
M Lindblad
V Þ Marteinsson
P2860
P304
P356
10.1128/AEM.03791-13
P407
P577
2014-02-21T00:00:00Z