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1.
Vibrio species involved in seafood-borne outbreaks (Vibrio cholerae, V. parahaemolyticus and V. vulnificus): Review of microbiological versus recent molecular detection methods in seafood products.
Crit Rev Food Sci Nutr
; 59(4): 597-610, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-28956623
2.
Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon.
J Food Prot
; 71(11): 2198-207, 2008 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-19044261
3.
Occurrence of the three major Vibrio species pathogenic for human in seafood products consumed in France using real-time PCR.
Int J Food Microbiol
; 189: 75-81, 2014 Oct 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-25128747
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