Bosilevac, J.M.; Katz, T.S.; Manis, L.E.; Rozier, L.; Day, M.
Using Pathogenic Escherichia coli Type III Secreted Effectors espK and espV as Markers to Reduce the Risk of Potentially Enterohemorrhagic Shiga Toxin-Producing Escherichia coli in Beef. Foods 2025, 14, 382.
https://doi.org/10.3390/foods14030382
AMA Style
Bosilevac JM, Katz TS, Manis LE, Rozier L, Day M.
Using Pathogenic Escherichia coli Type III Secreted Effectors espK and espV as Markers to Reduce the Risk of Potentially Enterohemorrhagic Shiga Toxin-Producing Escherichia coli in Beef. Foods. 2025; 14(3):382.
https://doi.org/10.3390/foods14030382
Chicago/Turabian Style
Bosilevac, Joseph M., Tatum S. Katz, Leslie E. Manis, Lorenza Rozier, and Michael Day.
2025. "Using Pathogenic Escherichia coli Type III Secreted Effectors espK and espV as Markers to Reduce the Risk of Potentially Enterohemorrhagic Shiga Toxin-Producing Escherichia coli in Beef" Foods 14, no. 3: 382.
https://doi.org/10.3390/foods14030382
APA Style
Bosilevac, J. M., Katz, T. S., Manis, L. E., Rozier, L., & Day, M.
(2025). Using Pathogenic Escherichia coli Type III Secreted Effectors espK and espV as Markers to Reduce the Risk of Potentially Enterohemorrhagic Shiga Toxin-Producing Escherichia coli in Beef. Foods, 14(3), 382.
https://doi.org/10.3390/foods14030382
