Salmonella spp: main characteristics, attachment to food-contact-surface and its control.
Salmonella spp: principales características, adherencia a superficies de contacto con alimentos y su control.
Author(s) : ARAÚJO A. B., CARBALLO J.
Type of article: Article
Details
- Original title: Salmonella spp: principales características, adherencia a superficies de contacto con alimentos y su control.
- Record ID : 2004-2850
- Languages: Spanish
- Source: Acta Alimentaria - vol. 41 - n. 354
- Publication date: 2004/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (3)
See the source
-
Adherencia de Listeria monocytogenes a superfic...
- Author(s) : ARAÚJO A. B., CARBALLO J.
- Date : 2004/06
- Languages : Spanish
- Source: Acta Alimentaria - vol. 41 - n. 354
View record
-
SURFACE PROPERTIES AND SIZE OF THE ICE NUCLEATI...
- Author(s) : BURKE M. J., LINDOW S. E.
- Date : 1990
- Languages : English
- Source: Cryobiology - vol. 27 - n. 1
View record
-
Evaluación microbiológica de filetes de atún co...
- Author(s) : GALLARDO C. S., REGO P., GONZÁLEZ J. A., et al.
- Date : 2003/07
- Languages : Spanish
- Source: Acta Alimentaria - vol. 40 - n. 345
View record
-
COMPUTERIZED ESTIMATION OF REACTION KINETIC PAR...
- Author(s) : HAYAKAWA K. I., et al.
- Date : 1981
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 14 - n. 2
View record
-
The impact of OECD best practice on the validat...
- Author(s) : SMITH D., RYAN M. J.
- Date : 2008/01
- Languages : English
- Source: CryoLetters - vol. 29 - n. 1
View record