文献
J-GLOBAL ID:201702257748138583
整理番号:17A0371983
人工的に汚染させた調味料中の黄色ぶどう球菌の生存に及ぼすスパイキング技術の影響【Powered by NICT】
Impact of spiking techniques on the survival of Staphylococcus aureus in artificially contaminated condiments
著者 (5件):
Dinh Thanh Mai
(German Federal Institute for Risk Assessment, Department Biological Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany)
,
Frentzel Hendrik
(German Federal Institute for Risk Assessment, Department Biological Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany)
,
Fetsch Alexandra
(German Federal Institute for Risk Assessment, Department Biological Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany)
,
Appel Bernd
(German Federal Institute for Risk Assessment, Department Biological Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany)
,
Mader Anneluise
(German Federal Institute for Risk Assessment, Department Biological Safety, Max-Dohrn-Strasse 8-10, 10589 Berlin, Germany)
資料名:
Food Control
(Food Control)
巻:
73
号:
PA
ページ:
117-126
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)