机译:哈密瓜皮病原菌向切割面和食用组织的转移与切割方法的关系
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA;
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA,To-Jo Fresh Mushrooms Inc., 974 Penn Green Road, Avondale, PA 19311, USA;
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA,Virginia Polytechnic Institute and State University, 301 Saunders Hall (0327), 490 West Campus Drive, Blacksburg, VA 24061, USA;
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA;
Cantaloupe; Consumer; Norovirus; Pathogen; Preparation;
机译:化学消毒剂对哈密瓜表面小肠沙门氏菌血清感染和内部组织的病原菌污染的影响与切割程序有关
机译:消毒过程中消毒剂处理对哈密瓜表面附着的沙门氏菌的影响以及切割过程中细胞向新鲜切割组织的转移
机译:替代的切割方法,可最大程度地减少牛排制备过程中从短腰肉中神经系统组织的转移。
机译:不可食用的油作为切削液对低碳钢钻井,表面粗糙度和切割力的影响
机译:在哈密瓜和蜜瓜的切割,切片,切块和随后的储存过程中转移单核细胞增生李斯特菌
机译:单独或在甜瓜病原体气管欧文氏菌存在下哈密瓜果实发育过程中自然裂纹对沙门氏菌的表面存活和内在化作用
机译:消毒过程对哈密瓜表面肠炎沙门氏菌血清型Poona的影响以及切割过程中细胞转移到内部组织的作用