SURVIVAL OF STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS ON SALTED SARDINES (SARDINA PILCHARDUS) DURING RIPENING

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ARKOUDELOS J.S.; SAMARAS F.J.; TASSOU C.C.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD PROTECTION Year:2003 | Volume:66 | Issue:8 Page(s): 1479-1481

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Information Journal Paper

Title

SURVIVAL OF STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS ON SALTED SARDINES (SARDINA PILCHARDUS) DURING RIPENING

Author(s)

ARKOUDELOS J.S. | SAMARAS F.J. | TASSOU C.C. | Issue Writer Certificate

Keywords

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Abstract

Cites

THE EFFECT OF STACKING OF NARROW-BARRED SPANISH MACKEREL (SCOMBEROIDES COMMERSONNIANUS) ON PROTEIN COMPOSITION AND AMINO ACID PROFILE

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APA: Copy

ARKOUDELOS, J.S., SAMARAS, F.J., & TASSOU, C.C.. (2003). SURVIVAL OF STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS ON SALTED SARDINES (SARDINA PILCHARDUS) DURING RIPENING. JOURNAL OF FOOD PROTECTION, 66(8), 1479-1481. SID. https://sid.ir/paper/607969/en

Vancouver: Copy

ARKOUDELOS J.S., SAMARAS F.J., TASSOU C.C.. SURVIVAL OF STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS ON SALTED SARDINES (SARDINA PILCHARDUS) DURING RIPENING. JOURNAL OF FOOD PROTECTION[Internet]. 2003;66(8):1479-1481. Available from: https://sid.ir/paper/607969/en

IEEE: Copy

J.S. ARKOUDELOS, F.J. SAMARAS, and C.C. TASSOU, “SURVIVAL OF STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS ON SALTED SARDINES (SARDINA PILCHARDUS) DURING RIPENING,” JOURNAL OF FOOD PROTECTION, vol. 66, no. 8, pp. 1479–1481, 2003, [Online]. Available: https://sid.ir/paper/607969/en

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