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机译:脱水和随后冷藏期间沙门氏菌的持续存在
Microbial Food-Safety Research Unit, Department of food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO),The Volcani Center, FOB 6, Beth-Dagan 50250, Israel,Department of Biochemistry and Food Science, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University, Rehovot, Israel;
Microbial Food-Safety Research Unit, Department of food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO),The Volcani Center, FOB 6, Beth-Dagan 50250, Israel;
Microbial Food-Safety Research Unit, Department of food Quality and Safety, Institute for Postharvest and Food Sciences, Agricultural Research Organization (ARO),The Volcani Center, FOB 6, Beth-Dagan 50250, Israel;
salmonella; desiccation; viable-but-not-culturable; persistence; cold storage;
机译:基于重组酶的体内表达技术鉴定小肠沙门氏菌基因在莴苣叶片冷藏过程中的持久性
机译:埃及软奶酪和冰淇淋的制备和冷藏中沙门氏菌肠亚种的活力
机译:肠沙门氏菌鼠伤寒沙门氏菌对冷胁迫的重新适应可增加随后的酸胁迫暴露期间的存活率。
机译:UV-C诱导抗病患者在番茄果上延迟成熟在随后暴露于所选储存应力的情况下
机译:在脱水植物食品再水中和随后储存期间沙门氏菌生长动力学
机译:肠沙门氏菌鼠伤寒沙门氏菌对冷胁迫的重新适应可增加随后的酸胁迫暴露期间的存活率。
机译:avaliaçãodocrescimento of salmonella enterica in婴儿配方奶粉配方中不同的制备和装备条件评价不同制备和贮藏条件下婴儿配方奶粉中沙门氏菌的生长情况