KamenÃk, J.; DuÅ¡ková, M.; DorotÃková, K.; Hušáková, M.; Ježek, F.
The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario? Microorganisms 2023, 11, 377.
https://doi.org/10.3390/microorganisms11020377
AMA Style
KamenÃk J, DuÅ¡ková M, DorotÃková K, Hušáková M, Ježek F.
The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario? Microorganisms. 2023; 11(2):377.
https://doi.org/10.3390/microorganisms11020377
Chicago/Turabian Style
KamenÃk, Josef, Marta DuÅ¡ková, KateÅ™ina DorotÃková, Markéta Hušáková, and FrantiÅ¡ek Ježek.
2023. "The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario?" Microorganisms 11, no. 2: 377.
https://doi.org/10.3390/microorganisms11020377
APA Style
KamenÃk, J., DuÅ¡ková, M., DorotÃková, K., Hušáková, M., & Ježek, F.
(2023). The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario? Microorganisms, 11(2), 377.
https://doi.org/10.3390/microorganisms11020377