| 000 | 01077 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250514163658.0 | ||
| 264 | 0 | _c20040406 | |
| 008 | 200404s 0 0 eng d | ||
| 022 | _a1537-744X | ||
| 024 | 7 |
_a10.1100/tsw.2003.109 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDonaghy, J A | |
| 245 | 0 | 0 |
_aIodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese. _h[electronic resource] |
| 260 |
_bTheScientificWorldJournal _cDec 2003 |
||
| 300 |
_a1241-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aMycobacterium avium _xclassification |
| 650 | 0 | 4 |
_aMycobacterium avium subsp. paratuberculosis _xclassification |
| 650 | 0 | 4 | _aTriiodobenzoic Acids |
| 700 | 1 | _aTotton, N L | |
| 700 | 1 | _aRowe, M T | |
| 773 | 0 |
_tTheScientificWorldJournal _gvol. 3 _gp. 1241-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1100/tsw.2003.109 _zAvailable from publisher's website |
| 999 |
_c14398696 _d14398696 |
||