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

dc.creator	Arias Echandi, María Laura
dc.creator	Monge Rojas, Rafael
dc.creator	Antillón, Florencia
dc.creator	Chaves, Carolina
dc.date.accessioned	2016-05-03T15:27:33Z
dc.date.accessioned	2019-04-25T15:48:09Z
dc.date.available	2016-05-03T15:27:33Z
dc.date.available	2019-04-25T15:48:09Z
dc.date.created	2016-05-03T15:27:33Z
dc.identifier	http://hdl.handle.net/10669/26187
dc.identifier.uri	http://repositorioslatinoamericanos.uchile.cl/handle/2250/2388381
dc.publisher	Universidad de Costa Rica
dc.rights	Copyright (c) 2015 International Journal of Tropical Biology and Conservation
dc.source	Revista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 49 (3-4) December 2001; 1207-1212
dc.source	Revista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 49 (3-4) December 2001; 1207-1212
dc.source	Revista Biología Tropical; Vol. 49 (3-4) December 2001; 1207-1212
dc.source	2215-2075
dc.source	0034-7744
dc.subject	escherichia coli O157
dc.subject	H7
dc.subject	mayonnaise
dc.subject	meat
dc.subject	cabbage
dc.subject	poultry
dc.subject	survival
dc.title	Growth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise
dc.title	Growth and survival of Escherichia coli O157: H7 in meat, poultry and vegetables mixed with different concentrations of mayonnaise
dc.type	Artículos de revistas
dc.type	Artículos de revistas