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Effect of pH, salt and chemical rinse on bacterial attachment to meat extracellular matrix proteins

Citation

Zulfakar, S and White, JD and Ross, T and Tamplin, ML, Effect of pH, salt and chemical rinse on bacterial attachment to meat extracellular matrix proteins, FoodMicro 2012, 3-7 September 2012, Instanbul, Turkey (2012) [Conference Extract]

Item Details

Item Type:Conference Extract
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Infectious agents
Objective Division:Health
Objective Group:Public health (excl. specific population health)
Objective Field:Food safety
UTAS Author:Zulfakar, S (Ms Sarah Zulfakar)
UTAS Author:Ross, T (Professor Tom Ross)
UTAS Author:Tamplin, ML (Professor Mark Tamplin)
ID Code:77890
Year Published:2012
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2012-06-03
Last Modified:2014-04-11
Downloads:0

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