E. coli in meat and meat preparations: Occurence, significance, legal limits and control strategies

dc.contributor.author	Smulders, Frans J
dc.contributor.author	AYDIN, ALI
dc.contributor.author	Paulsen, Peter
dc.date.accessioned	2021-03-05T19:07:22Z
dc.date.available	2021-03-05T19:07:22Z
dc.identifier.citation	Paulsen P., AYDIN A., Smulders F. J. , "E. coli in meat and meat preparations: Occurence, significance, legal limits and control strategies", Food products safety and quality management X, Strbske Pleso, Slovakya, 15 - 17 Ekim 2008, ss.7
dc.identifier.other	av_cdbd99ed-4a3c-43ca-a52b-368bc743b661
dc.identifier.other	vv_1032021
dc.identifier.uri	http://hdl.handle.net/20.500.12627/136139
dc.language.iso	eng
dc.subject	Yaşam Bilimleri
dc.subject	Temel Bilimler
dc.subject	Mikrobiyoloji
dc.subject	Yaşam Bilimleri (LIFE)
dc.title	E. coli in meat and meat preparations: Occurence, significance, legal limits and control strategies
dc.type	Bildiri
dc.contributor.department	, ,
dc.contributor.firstauthorID	688672

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