机译:高静水压力和压力循环对致病性沙门氏菌血清型鸡尾酒接种奶油花生酱的影响
Department of Food Science, Rutgers—The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA;
Department of Food Science, Rutgers—The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA;
Department of Food Science, Rutgers—The State University of New Jersey, 65 Dudley Road, New Brunswick, New Jersey 08901, USA;
机译:高静水压对沙门氏菌接种改良成分奶油花生酱的影响
机译:高压处理对接种花生酱和花生制品的肠炎沙门氏菌鼠伤寒沙门氏菌的影响最小
机译:高静液压压力和脉冲电场治疗沙门氏菌肠道毒蕈醋酮的抗性变化,并通过使用Caenorhabditis elegans作为测试生物的毒力变化评估
机译:来自鸡肉肉的沙门氏菌肠道塞洛维拉斯塞洛尼察塞洛维拉斯柳树和沙门氏菌肠道甲虫帕拉替米来
机译:甘油三酸酯和可可脂的多晶型转变受蔗糖聚酯和高静水压力的影响。
机译:静水压力升高对橙汁中温背景菌群和沙门氏菌血清的影响
机译:肠炎沙门氏菌肠球菌血清白痢菌和肠炎沙门氏菌肠球菌血清种之间的分子分化GallinarumDiferenciaçãoMolecularentre