| 000 | 01089 a2200301 4500 | ||
|---|---|---|---|
| 005 | 20250515163220.0 | ||
| 264 | 0 | _c20100511 | |
| 008 | 201005s 0 0 eng d | ||
| 022 | _a1365-2672 | ||
| 024 | 7 |
_a10.1111/j.1365-2672.2009.04154.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMcCann, M S | |
| 245 | 0 | 0 |
_aEffects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating. _h[electronic resource] |
| 260 |
_bJournal of applied microbiology _cJun 2009 |
||
| 300 |
_a1901-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aSalmonella typhimurium _xgrowth & development |
| 650 | 0 | 4 |
_aWater _xmetabolism |
| 700 | 1 | _aMcDowell, D A | |
| 700 | 1 | _aSheridan, J J | |
| 773 | 0 |
_tJournal of applied microbiology _gvol. 106 _gno. 6 _gp. 1901-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1365-2672.2009.04154.x _zAvailable from publisher's website |
| 999 |
_c18736785 _d18736785 |
||