| 000 | 01702 a2200469 4500 | ||
|---|---|---|---|
| 005 | 20250516065558.0 | ||
| 264 | 0 | _c20120612 | |
| 008 | 201206s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2011.02483.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aAl-Natour, Mohammad Q | |
| 245 | 0 | 0 |
_aEscherichia coli O157:H7 facilitates the penetration of Staphylococcus aureus into table eggs. _h[electronic resource] |
| 260 |
_bJournal of food science _cJan 2012 |
||
| 300 |
_aM29-34 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aChickens |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 |
_aEgg Shell _xmicrobiology |
| 650 | 0 | 4 |
_aEgg Yolk _xmicrobiology |
| 650 | 0 | 4 |
_aEggs _xmicrobiology |
| 650 | 0 | 4 |
_aEnterotoxins _xmetabolism |
| 650 | 0 | 4 |
_aEscherichia coli O157 _xgrowth & development |
| 650 | 0 | 4 |
_aExtraembryonic Membranes _xmicrobiology |
| 650 | 0 | 4 |
_aFeces _xmicrobiology |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 |
_aHot Temperature _xadverse effects |
| 650 | 0 | 4 | _aJordan |
| 650 | 0 | 4 | _aMicrobial Interactions |
| 650 | 0 | 4 |
_aOvalbumin _xisolation & purification |
| 650 | 0 | 4 | _aPermeability |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aStaphylococcal Food Poisoning _xetiology |
| 650 | 0 | 4 |
_aStaphylococcus aureus _xgrowth & development |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aAlaboudi, Akram R | |
| 700 | 1 | _aAl-Hatamelh, Nashat A | |
| 700 | 1 | _aOsaili, Tareq M | |
| 773 | 0 |
_tJournal of food science _gvol. 77 _gno. 1 _gp. M29-34 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2011.02483.x _zAvailable from publisher's website |
| 999 |
_c21358407 _d21358407 |
||