Prevalence and Characterization of Shiga Toxin- Producing Escherichia Coli During Processing in Chinese Beef Processing Plants

in 63rd International Congress of Meat Science and Technology
Autor:innen:
T. Xiao College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

Search for other papers by T. Xiao in
Current site
Google Scholar
PubMed Close
,
P. Dong College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

Search for other papers by P. Dong in
Current site
Google Scholar
PubMed Close
,
Y. Zhang College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

Search for other papers by Y. Zhang in
Current site
Google Scholar
PubMed Close
,
L. Zhu College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

Search for other papers by L. Zhu in
Current site
Google Scholar
PubMed Close
, und
X. Luo College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong, 271018, China P.R.; luoxin@sdau.edu.cn; zhlx@sdau.edu.cn

Search for other papers by X. Luo in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
528–529
DOI:
https://doi.org/10.3920/9789086868605_234

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen