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Survival of Salmonella and Escherichia coli O157:H7 on strawberries, basil and other leafy greens during storage
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- Journal Article
- A1
- open access
Risk factors for Salmonella, Shiga toxin-producing Escherichia coli and Campylobacter occurrence in primary production of leafy greens and strawberries
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Microbiological quality and safety assessment of the Rwandan milk and dairy chain
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Quantification methods for Bacillus cereus vegetative cells and spores in the gastrointestinal environment