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Iodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese.

Donaghy, J A

Iodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese. [electronic resource] - TheScientificWorldJournal Dec 2003 - 1241-8 p. digital

Publication Type: Journal Article

ISSN: 1537-744X

Standard No.: 10.1100/tsw.2003.109 doi

Subjects--Topical Terms:
Cheese--analysis
Food Microbiology
Humans
Mycobacterium avium--classification
Mycobacterium avium subsp. paratuberculosis--classification
Triiodobenzoic Acids

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