Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments.
Allbwn ymchwil: Cyfraniad at gynhadledd › Papur
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Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments. / Williams, A.P.
2008. Papur a gyflwynwyd yn Food Micro 2008, Aberdeen, Scotland..
2008. Papur a gyflwynwyd yn Food Micro 2008, Aberdeen, Scotland..
Allbwn ymchwil: Cyfraniad at gynhadledd › Papur
HarvardHarvard
Williams, AP 2008, 'Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments.', Papur a gyflwynwyd yn Food Micro 2008, Aberdeen, Scotland., 3/01/01.
APA
Williams, A. P. (2008). Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments.. Papur a gyflwynwyd yn Food Micro 2008, Aberdeen, Scotland..
CBE
Williams AP. 2008. Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments. Papur a gyflwynwyd yn Food Micro 2008, Aberdeen, Scotland..
MLA
Williams, A.P. Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments.. Food Micro 2008, Aberdeen, Scotland., 03 Ion 0001, Papur, 2008.
VancouverVancouver
Williams AP. Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments.. 2008. Papur a gyflwynwyd yn Food Micro 2008, Aberdeen, Scotland..
Author
RIS
TY - CONF
T1 - Moisture, sawdust, and bleach regulate the persistence of Escherichia coli O157:H7 on floor surfaces in meat-processing environments.
AU - Williams, A.P.
PY - 2008/1/1
Y1 - 2008/1/1
M3 - Paper
T2 - Food Micro 2008, Aberdeen, Scotland.
Y2 - 3 January 0001
ER -