文献
J-GLOBAL ID:201702286979264648
整理番号:17A0446623
赤身肉と家禽肉のバクテリオファージの応用:最終基底製品中のSalmonella個体群に及ぼす影響【Powered by NICT】
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products
著者 (6件):
Yeh Y.
(Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States)
,
Purushothaman P.
(Department of Microbiology and Immunology, University of Nevada, Reno, School of Medicine, 1664 N. Virginia St. mailstop 320, Reno, NV 89557, United States)
,
Gupta N.
(Department of Microbiology and Immunology, University of Nevada, Reno, School of Medicine, 1664 N. Virginia St. mailstop 320, Reno, NV 89557, United States)
,
Ragnone M.
(Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States)
,
Verma S.C.
(Department of Microbiology and Immunology, University of Nevada, Reno, School of Medicine, 1664 N. Virginia St. mailstop 320, Reno, NV 89557, United States)
,
de Mello A.S.
(Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. mailstop 202, Reno, NV 89557, United States)
資料名:
Meat Science
(Meat Science)
巻:
127
ページ:
30-34
発行年:
2017年
JST資料番号:
T0789A
ISSN:
0309-1740
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)