机译:生菜洗涤操作的前馈氯计量算法的开发以及与大肠杆菌O157:H7灭活的氯曲线相关性
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705,Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, Maryland 20742, USA;
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705;
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705;
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Environmental Microbiology and Food Safety Laboratory, 10300 Baltimore Avenue, Beltsville, Maryland 20705;
机译:模拟氯耗竭和补给过程中洗水中沙门氏菌,单核细胞增生性李斯特菌和大肠杆菌O157:H7的灭活动力学
机译:二氧化氯气体对生菜上大肠杆菌O157:H7和小肠沙门氏菌的灭活动力学
机译:过氧乙酸和二氧化氯不同于氯诱导可行但非培养的(VBNC)阶段李斯特菌单核细胞元和大肠杆菌o157:H7在洗涤水中
机译:氯和一氯胺对环境和培养物大肠杆菌O157:H7菌株和某些异养细菌的灭活作用
机译:使用生物发光大肠杆菌O157:H7来研究细菌灭活的二氧化氯机理。
机译:通过用二氧化氯顺序处理干燥和干热灭活萝卜种子上的大肠杆菌O157:H7而不会损失种子活力
机译:自由氯消耗和大肠杆菌型o157的造型:H7近切产生洗涤循环期间的交叉污染