Donaghy, J A <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1537-744X 
<br/><br/><label>Standard No.: </label>10.1100/tsw.2003.109  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--analysis<br/>Food Microbiology<br/>Humans<br/>Mycobacterium avium--classification<br/>Mycobacterium avium subsp. paratuberculosis--classification<br/>Triiodobenzoic Acids