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Volumn 3, Issue , 2003, Pages 1241-1248
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Iodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese.
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Author keywords
[No Author keywords available]
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Indexed keywords
IODIXANOL;
IODOBENZOIC ACID DERIVATIVE;
ARTICLE;
CHEESE;
CLASSIFICATION;
FOOD CONTROL;
GROWTH, DEVELOPMENT AND AGING;
HUMAN;
ISOLATION AND PURIFICATION;
MICROBIOLOGY;
MYCOBACTERIUM AVIUM;
MYCOBACTERIUM PARATUBERCULOSIS;
CHEESE;
FOOD MICROBIOLOGY;
HUMANS;
MYCOBACTERIUM AVIUM;
MYCOBACTERIUM PARATUBERCULOSIS;
TRIIODOBENZOIC ACIDS;
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EID: 2142695194
PISSN: None
EISSN: 1537744X
Source Type: Journal
DOI: 10.1100/tsw.2003.109 Document Type: Article |
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Times cited : (1)
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References (0)
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