dc.contributor.author | Lee, Hye-Jeong | |
dc.contributor.author | Tokle, Ingebjørg Fagerheim | |
dc.contributor.author | Lunestad, Bjørn Tore | |
dc.contributor.author | Lerfall, Jørgen | |
dc.contributor.author | Hoel, Sunniva | |
dc.contributor.author | Jakobsen, Anita Nordeng | |
dc.date.accessioned | 2023-01-31T12:54:49Z | |
dc.date.available | 2023-01-31T12:54:49Z | |
dc.date.created | 2022-11-03T20:55:26Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | International journal of food microbiology. 2022, 384 . | en_US |
dc.identifier.issn | 0168-1605 | |
dc.identifier.uri | https://hdl.handle.net/11250/3047433 | |
dc.language.iso | eng | en_US |
dc.rights | Navngivelse 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/deed.no | * |
dc.title | The effect of food processing factors on the growth kinetics of Aeromonas strains isolated from ready-to-eat seafood | en_US |
dc.title.alternative | The effect of food processing factors on the growth kinetics of Aeromonas strains isolated from ready-to-eat seafood | en_US |
dc.type | Journal article | en_US |
dc.type | Peer reviewed | en_US |
dc.description.version | publishedVersion | en_US |
dc.source.pagenumber | 12 | en_US |
dc.source.volume | 384 | en_US |
dc.source.journal | International journal of food microbiology | en_US |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2022.109985 | |
dc.identifier.cristin | 2068947 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 2 | |