机译:加工过程中生菜大肠杆菌O157:H7交叉污染的数学风险模型
Food Science and Technology, University of Cordoba, Cordoba, Spain;
Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Ml, USA;
Food Science and Human Nutrition, Michigan State University, East Lansing, Ml, USA;
Food Science and Human Nutrition, Michigan State University, East Lansing, Ml, USA;
Food Science and Technology, University of Cordoba, Cordoba, Spain;
Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Ml, USA;
Food Science and Technology, University of Cordoba, Cordoba, Spain;
Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Ml, USA;
Risk assessment; Escherichia coli o157:h7; Cross-contamination; Chlorination; Irradiation; Sampling plan; lettuce; Mathematical modelling;
机译:在切片时对即食肉制品表面上的大肠杆菌O157:H7交叉污染进行数学建模
机译:生菜(Lactuca sativa L.)通过污染的绞细牛肉与大肠杆菌O157:H7的交叉污染
机译:氯稳定剂T-128可增强f对氯的交叉污染功效。生菜加工中的大肠杆菌O157:H7和沙门氏菌
机译:生物膜VS浮游细胞:病原细菌单核细胞增多性大肠杆菌,大肠杆菌O157:H7和肠炎沙门氏菌对牛肉片的交叉污染水平的比较研究。伤寒
机译:在消费者处理和储存条件下,评估影响大肠杆菌和O157:H7和沙门氏菌在鲜切生菜上的命运的手套和生菜之间的大肠杆菌交叉污染的影响因素。
机译:大肠杆菌o157的形成:H7在莴苣局部泄漏细胞和差动方程模型的应用以预测其对莴苣植物的普遍存在地
机译:生菜(Lactuca sativa L.)与大肠杆菌O157:H7通过受污染的碎牛肉交叉污染†
机译:基于风险的大肠杆菌O157:H7在碎牛肉和牛肉切片中的取样