Detection of Salmonella in Fresh Cheese, Poultry Products, and Dried Egg Products by the ISO 6579 Salmonella Culture Procedure and the AOAC Official Method: Collaborative Study
Feldsine, Philip T, Lienau, Andrew H, Leung, Stephanie C, Mui, Linda A, Humbert, Florence, Bohnert, Marylène, Mooijman, Kirsten, Schulten, Saskia, Veld, Paul Inât, Rollier, Patricia, Leuschner, RenVolume:
86
Journal:
Journal of AOAC INTERNATIONAL
DOI:
10.1093/jaoac/86.2.275
Date:
March, 2003
Fichier:
PDF, 520 KB
2003
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