Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
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Escherichia coli O157:H7: animal reservoir and sources of human infectionComparative Exposure Assessment of ESBL-Producing Escherichia coli through Meat ConsumptionMicrobes versus microbes: control of pathogens in the food chain.A QMRA Model for Salmonella in Pork Products During Preparation and Consumption.Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine-marinated meat.Growth and survival of foodborne pathogens in beer.Health and Safety Considerations of Fermented Sausages
P2860
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P2860
Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Modeling the survival of Esche ...... djouk-style fermented sausage.
@en
Modeling the survival of Esche ...... djouk-style fermented sausage.
@nl
type
label
Modeling the survival of Esche ...... djouk-style fermented sausage.
@en
Modeling the survival of Esche ...... djouk-style fermented sausage.
@nl
prefLabel
Modeling the survival of Esche ...... djouk-style fermented sausage.
@en
Modeling the survival of Esche ...... djouk-style fermented sausage.
@nl
P2093
P1476
Modeling the survival of Esche ...... djouk-style fermented sausage.
@en
P2093
Anna C S Porto-Fett
Barbara H Ingham
Cheng-An Hwang
John B Luchansky
Steven C Ingham
Vijay K Juneja
P304
P356
10.1016/J.IJFOODMICRO.2008.12.003
P577
2008-12-07T00:00:00Z