Susceptibility of Escherichia coli O157 to chitosan-arginine in beef liquid purge is affected by bacterial cell growth phase
Research output: Contribution to journal › Article › peer-review
Standard Standard
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.
In: International Journal of Food Science and Technology, Vol. 49, 01.02.2014, p. 515-520.
In: International Journal of Food Science and Technology, Vol. 49, 01.02.2014, p. 515-520.
Research output: Contribution to journal › Article › peer-review
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, vol. 49, pp. 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 Feb 1;49:515-520. doi: 10.1111/ijfs.12331
Author
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 -