1. Actual and computer simulated heating rates during the baking of the turkeys

پدیدآورنده :

کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)

موضوع : Biological sciences,Food science,Salmonella

2. Development of fluorescence-based assays for foodborne pathogens

پدیدآورنده :

کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)

موضوع : Bacillus cereus,Biological sciences,Escherichia coli,Food science,Microbiology,Salmonella