(Q50097935)

24 February 2018

title

Survival of Escherichia coli O157:H7, Salmonella enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi. (English)

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24 February 2018

main subject

Listeria monocytogenes

0 references

kimchi

1 reference

based on heuristic

inferred from title

Staphylococcus aureus

1 reference

1 reference

Salmonella enteritidis

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Inatsu Y

1

1 reference

24 February 2018

Bari ML

series ordinal

2

1 reference

24 February 2018

Kawasaki S

series ordinal

3

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24 February 2018

Isshiki K

series ordinal

4

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24 February 2018

publication date

1 July 2004

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24 February 2018

Journal of Food Protection

number of pages

4

1 reference

based on heuristic

inferred from page(s)

published in

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24 February 2018

volume

67

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24 February 2018

issue

7

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24 February 2018

page(s)

1497-1500

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24 February 2018

Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products).

cites work

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-67.7.1497

Survival and characterization of Escherichia coli strains in a typical Mexican acid-fermented food.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-67.7.1497

Survival of Campylobacter jejuni and pathogenic Escherichia coli in mahewu, a fermented cereal gruel

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-67.7.1497

Prevalence and growth of pathogens on salad vegetables, fruits and sprouts.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-67.7.1497

10.4315/0362-028X-67.7.1497

21 January 2018

Identifiers

DOI

1 reference

24 February 2018

1 reference

24 February 2018