DETECTION OF ESCHERICHIA COLI AND SALMONELLA SPP. IN CHINESE CABBAGE (BRASSICA CAMPESTRIS) PRODUCED FROM DIFFERENT CULTURAL MANAGEMENT PRACTICES

Autor:	N. Yousefian, B. Buntong, F. Sagemuller, S. Ley, Cary J. Trexler, Y. Inatsu, R. Chrun, T. Kong, G. Young, K.K. Chay, C. Chhay
Rok vydání:	2015
Předmět:	Salmonella Horticulture business.industry medicine Brassica Cultural management Biology medicine.disease_cause biology.organism_classification business Escherichia coli Biotechnology
Zdroj:	Acta Horticulturae. :363-366
ISSN:	2406-6168 0567-7572
DOI:	10.17660/actahortic.2015.1088.62
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::de98e13f7c521bc8bf94fc947f5eab3d https://doi.org/10.17660/actahortic.2015.1088.62 Zobrazit plný text záznamu