Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase

Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid

StandardStandard

Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase. / Lahmer, R.A.; Jones, D.L.; Townsend, S. et al.
Yn: International Journal of Food Science and Technology, Cyfrol 49, 01.02.2014, t. 515-520.

Allbwn ymchwil: Cyfraniad at gyfnodolyn › Erthygl › adolygiad gan gymheiriaid

HarvardHarvard

Lahmer, RA, Jones, DL, Townsend, S, Baker, S & Williams, AP 2014, 'Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase', International Journal of Food Science and Technology, cyfrol. 49, tt. 515-520. https://doi.org/10.1111/ijfs.12331

APA

Lahmer, R. A., Jones, D. L., Townsend, S., Baker, S., & Williams, A. P. (2014). Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase. International Journal of Food Science and Technology, 49, 515-520. https://doi.org/10.1111/ijfs.12331

CBE

Lahmer RA, Jones DL, Townsend S, Baker S, Williams AP. 2014. Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase. International Journal of Food Science and Technology. 49:515-520. https://doi.org/10.1111/ijfs.12331

MLA

Lahmer, R.A. et al. "Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase". International Journal of Food Science and Technology. 2014, 49. 515-520. https://doi.org/10.1111/ijfs.12331

VancouverVancouver

Lahmer RA, Jones DL, Townsend S, Baker S, Williams AP. Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase. International Journal of Food Science and Technology. 2014 Chw 1;49:515-520. doi: 10.1111/ijfs.12331

Author

Lahmer, R.A. ; Jones, D.L. ; Townsend, S. et al. / Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase. Yn: International Journal of Food Science and Technology. 2014 ; Cyfrol 49. tt. 515-520.

RIS

TY - JOUR

T1 - Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase

AU - Lahmer, R.A.

AU - Jones, D.L.

AU - Townsend, S.

AU - Baker, S.

AU - Williams, A.P.

PY - 2014/2/1

Y1 - 2014/2/1

U2 - 10.1111/ijfs.12331

DO - 10.1111/ijfs.12331

M3 - Article

VL - 49

SP - 515

EP - 520

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 1365-2621

ER -