Wikidata

(Q50088881)

English

Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C.

scientific article published in July 2005

In more languages

Statements

title
Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C. (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
16013387
retrieved
24 February 2018
reference URL
http://europepmc.org/abstract/MED/16013387

Identifiers

 
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