Skip to main content
English
中文
Log In
Log in
Log in with ORCID
NTU Single Sign On
Have you forgotten your password?
Home
College of Bioresources and Agriculture / 生物資源暨農學院
Food Science and Technology / 食品科技研究所
Recovery of low temperature-stressed E. coli O157:H7 and its susceptibility to crystal violet, bile salt, sodium chloride and ethanol
Details
Recovery of low temperature-stressed E. coli O157:H7 and its susceptibility to crystal violet, bile salt, sodium chloride and ethanol
Resource
International Journal of Food Microbiology, 61(2-3), 127-136
Journal
International Journal of Food Microbiology
Pages
127-136
Date Issued
2000
Date
2000
Author(s)
Chou, Cheng-Chun
Cheng, Shu-Jen
DOI
10.1016/S0168-1605(00)00266-X
URI
http://ntur.lib.ntu.edu.tw//handle/246246/189350
SDGs
[SDGs]SDG6
Type
journal article
File(s)
Loading...
Loading...
Download
Name
73.pdf
Size
24.16 KB
Format
Adobe PDF
Checksum
(MD5):d671f017dd3426e5708a216de29f86ec
