文献
J-GLOBAL ID:201702282063942008
整理番号:17A0450377
調理食品小売施設における後処理汚染後の軟,セミソフトおよびセミハード職人的チーズにおけるリステリア菌の増殖の可能性【Powered by NICT】
Growth potential of Listeria monocytogenes in soft, semi-soft and semi-hard artisanal cheeses after post-processing contamination in deli retail establishments
著者 (2件):
Lahou Evy
(Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium)
,
Uyttendaele Mieke
(Laboratory of Food Microbiology and Food Preservation (LFMFP), Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium)
資料名:
Food Control
(Food Control)
巻:
76
ページ:
13-23
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)