Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products.
about
The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment.Growth and Modeling of Staphylococcus aureus in Flour Products under Isothermal and Nonisothermal Conditions.Temperature dependence of the production of staphylococcal enterotoxin A by Staphylococcus aureus.Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products.Escherichia coli O157:H7 facilitates the penetration of Staphylococcus aureus into table eggs.
P2860
Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
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2001年學術文章
@zh-hant
name
Influence of holding temperatu ...... l enterotoxin in egg products.
@en
Influence of holding temperatu ...... l enterotoxin in egg products.
@nl
type
label
Influence of holding temperatu ...... l enterotoxin in egg products.
@en
Influence of holding temperatu ...... l enterotoxin in egg products.
@nl
prefLabel
Influence of holding temperatu ...... l enterotoxin in egg products.
@en
Influence of holding temperatu ...... l enterotoxin in egg products.
@nl
P2093
P1476
Influence of holding temperatu ...... l enterotoxin in egg products.
@en
P2093
P304
P356
10.1016/S0168-1605(00)00416-5
P577
2001-01-01T00:00:00Z