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The Heat is on: Modeling the Persistence of ESBL-Producing E. coli in Blue Mussels under Meal Preparation

dc.contributor.authorKausrud, Kyrre
dc.contributor.authorSkjerdal, Olaug Taran
dc.contributor.authorJohannessen, Gro Skøien
dc.contributor.authorIlag, Hanna Karin
dc.contributor.authorNorström, Madelaine
dc.date.accessioned2023-02-28T12:11:30Z
dc.date.available2023-02-28T12:11:30Z
dc.date.created2022-12-21T17:45:22Z
dc.date.issued2022
dc.identifier.citationFoods. 2022, 12 (1), .
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3054640
dc.language.isoeng
dc.titleThe Heat is on: Modeling the Persistence of ESBL-Producing E. coli in Blue Mussels under Meal Preparation
dc.title.alternativeThe Heat is on: Modeling the Persistence of ESBL-Producing E. coli in Blue Mussels under Meal Preparation
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doi10.3390/foods12010014
dc.identifier.cristin2096624
dc.source.journalFoods
dc.source.volume12
dc.source.issue1
dc.source.pagenumber12
dc.relation.projectEC/H2020/773830


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