"Escherichia coli in seafood: A brief overview"
written by Renata Albuquerque Costa,
published by Advances in Bioscience and Biotechnology, Vol.4 No.3A, 2013
has been cited by the following article(s):
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[31] Characteristics of Extended-Spectrum β-Lactamase–Producing Escherichia coli in Retail Meats and Shrimp at a Local Market in Vietnam
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[32] Prevalence and Characterization of Shiga Toxin-Producing and Enteropathogenic Escherichia coli in Shellfish-Harvesting Areas and Their Watersheds
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[33] Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157: H7 inhibition during refrigerated storage
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