Detection of Salmonella in Fresh Cheese, Poultry Products, and Dried Egg Products by the ISO 6579 Salmonella Culture Procedure and the AOAC Official Method: Collaborative Study

Author: Feldsine Philip T.   Lienau Andrew H.   Leung Stephanie C.   Mui Linda A.   Humbert Florence   Bohnert Marylène   Mooijman Kirsten   Schulten Saskia   Veld Paul In't   Rollier Patricia   Leuschner Renata   Capps Katherine  

Publisher: AOAC International

ISSN: 1944-7922

Source: Journal of AOAC International, Vol.86, Iss.2, 2003-03, pp. : 275-295

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