Salmonellae and Food Safety
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://www.tandfonline.com/doi/pdf/10.3109/10408419509113534
Reference101 articles.
1. Survival of Selected Pathogenic Bacteria in White Pickled Cheese Made With Lactic Acid Bacteria or Antimicrobials
2. Recovery of Salmonella from Frozen Shrimp: Evaluation of Short-Term Selective Enrichment, Selective Media, Postenrichment, and a Rapid Immunodiffusion Method
3. Recovery of Salmonella from High-Moisture Foods by Abbreviated Selective Enrichment
4. Evaluation of Stabilized Bismuth Sulfite Agar for Detection of Salmonella in Foods
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