Growth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise

dc.creatorArias Echandi, María Laura
dc.creatorMonge Rojas, Rafael
dc.creatorAntillón, Florencia
dc.creatorChaves, Carolina
dc.date.accessioned2016-05-03T15:27:33Z
dc.date.accessioned2019-04-25T15:48:09Z
dc.date.available2016-05-03T15:27:33Z
dc.date.available2019-04-25T15:48:09Z
dc.date.created2016-05-03T15:27:33Z
dc.identifierhttp://hdl.handle.net/10669/26187
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/2388381
dc.publisherUniversidad de Costa Rica
dc.rightsCopyright (c) 2015 International Journal of Tropical Biology and Conservation
dc.sourceRevista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 49 (3-4) December 2001; 1207-1212
dc.sourceRevista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 49 (3-4) December 2001; 1207-1212
dc.sourceRevista Biología Tropical; Vol. 49 (3-4) December 2001; 1207-1212
dc.source2215-2075
dc.source0034-7744
dc.subjectescherichia coli O157
dc.subjectH7
dc.subjectmayonnaise
dc.subjectmeat
dc.subjectcabbage
dc.subjectpoultry
dc.subjectsurvival
dc.titleGrowth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise
dc.titleGrowth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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