首页> 美国卫生研究院文献>International Journal of Environmental Research and Public Health >Correction: Kim Y.W.; Lee S.H.; Hwang I.G.; Yoon K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012 12 4662-4675

【2h】

Correction: Kim Y.W.; Lee S.H.; Hwang I.G.; Yoon K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012 12 4662-4675

机译：纠错：KimY.W .; Lee S.H .；黄I.G .;尹允锡温度对比目鱼鲑鱼生鱼片和牡蛎肉中副溶血弧菌和创伤弧菌生长的影响。诠释J.环境。 Res。公共卫生2012124662-4675

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
相似文献
相关主题

著录项

期刊名称 International Journal of Environmental Research and Public Health
作者
Yoo Won Kim; Soon Ho Lee; In Gun Hwang; Ki Sun Yoon;
展开▼
作者单位

展开▼
年(卷),期 2013(10),7
年度 2013
页码 3014
总页数 1
原文格式 PDF
正文语种
中图分类公共卫生工程;
关键词
入库时间 2022-08-17 12:04:06

相似文献

外文文献

1. Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675 [J] . In Gun Hwang, Ki Sun Yoon, Soon Ho Lee, International Journal of Environmental Research and Public Health . 2013,第7期

机译：纠错：Kim，Y.W .; Lee S.H .;黄，I.G .;尹允锡温度对比目鱼，鲑鱼生鱼片和牡蛎肉中副溶血性弧菌和创伤弧菌生长的影响。诠释J.环境。 Res。公共卫生2012，12，4662-4675
2. Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675 [J] . Yoo Won Kim, Soon Ho Lee, In Gun Hwang, International Journal of Environmental Research and Public Health . 2013,第7期

机译：纠正：金，Y.W。 Lee，S.H .; Hwang，I.G; Yoon，K.S.温度对血珠，三文鱼生鱼片和牡蛎肉血压溶血性和瓦布里亚族生长的影响。 int。 J. Environ。 res。公共卫生2012,12,4662-4675
3. Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat [J] . Yoo Won Kim, Soon Ho Lee, In Gun Hwang, International Journal of Environmental Research and Public Health . 2012,第12期

机译：温度对比目鱼，鲑鱼生鱼片和牡蛎肉副溶血弧菌和外伤弧菌生长的影响
4. Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder Salmon Sashimi and Oyster Meat [O] . Yoo Won Kim, Soon Ho Lee, In Gun Hwang, 2012

机译：温度对比目鱼三文鱼刺身和牡蛎肉副溶血弧菌和外伤弧菌生长的影响
5. Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675 [O] . Ki Sun Yoon, In Gun Hwang, Soon Ho Lee, 2013

机译：更正：Kim，Y.W。;李，s.H。; Hwang，I.G。;尹，K.s。温度对比目鱼，鲑鱼生鱼片和牡蛎肉中副溶血性弧菌和创伤弧菌生长的影响。诠释。 J. Environ。 REs。公共卫生2012,12,4662-4675

Correction: Kim Y.W.; Lee S.H.; Hwang I.G.; Yoon K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012 12 4662-4675

著录项

相似文献

相关主题

期刊订阅