Kinsella, K J <br/><br/>
The influence of attachment to beef surfaces on the survival of cells of Salmonella enterica serovar Typhimurium DT104, at different a(w) values and at low storage temperatures.  [electronic resource] 

 -  Food microbiology   
 - 786-93 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0740-0020 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2006.12.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacterial Adhesion<br/>Colony Count, Microbial<br/>Culture Media<br/>Food Contamination--analysis<br/>Food Microbiology<br/>Kinetics<br/>Meat--microbiology<br/>Osmolar Concentration<br/>Salmonella typhimurium--growth & development<br/>Temperature<br/>Time Factors<br/>Water--metabolism