文献
J-GLOBAL ID:201202256085086008
整理番号:12A1585117
肉加工に関連する塩濃度はEscherichia coli 157:H7の志賀毒素2産生を増強する
Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7
著者 (10件):
HARRIS Shaun M.
(Dep. of Animal Sci., Univ. of Wyoming, Laramie, WY 82071, USA)
,
YUE Wan-fu
(Dep. of Animal Sci., Univ. of Wyoming, Laramie, WY 82071, USA)
,
YUE Wan-fu
(School of Forestry and Biotechnology, Zhejiang A & F Univ., Lin’an, Zhejiang 311300, CHN)
,
OLSEN Sarena A.
(Dep. of Animal Sci., Univ. of Wyoming, Laramie, WY 82071, USA)
,
HU Jia
(Dep. of Animal Sci., Univ. of Wyoming, Laramie, WY 82071, USA)
,
MEANS Warrie J.
(Dep. of Animal Sci., Univ. of Wyoming, Laramie, WY 82071, USA)
,
MCCORMICK Richard J.
(Dep. of Animal Sci., Univ. of Wyoming, Laramie, WY 82071, USA)
,
DU Min
(Dep. of Animal Sci., Washington State Univ., Pullman, WA 99164, USA)
,
ZHU Mei-jun
(Dep. of Animal Sci., Univ. of Wyoming, Laramie, WY 82071, USA)
,
ZHU Mei-jun
(School of Food Sci., Washington State Univ., Pullman, WA 99164, USA)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
159
号:
3
ページ:
186-192
発行年:
2012年10月15日
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)