Yersinia spp. and numbers, with particular reference to Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products, and the influence of alkali treatment on their isolation

Catherine M. Logue*, J. J. Sheridan, G. Wauters, D. A. Mc Dowell, I. S. Blair

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    38 Citations (SciVal)
    Original languageEnglish
    Pages (from-to)257-274
    Number of pages18
    JournalInternational Journal of Food Microbiology
    Volume33
    Issue number2-3
    DOIs
    Publication statusPublished (VoR) - Dec 1996

    Keywords

    • Alkali
    • Bio/serotypes
    • Counts
    • Incidence
    • Meat
    • Yersinia

    Fingerprint

    Dive into the research topics of 'Yersinia spp. and numbers, with particular reference to Y. enterocolitica bio/serotypes, occurring on Irish meat and meat products, and the influence of alkali treatment on their isolation'. Together they form a unique fingerprint.

    Cite this