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- W2497007095 abstract "Enrichment media and incubation temperatures were studied for the recovery of Yersinia enterocolitica from cooked sausage. The best enrichment condition for this purpose was phosphate-buffered saline, pH 7.6, incubated at 25°C for 24-48 h. Incubation at 4°C appeared to present an additional stress factor and more nutritive media interfered with the isolation of Y. enterocolitica from cooked sausage." @default.
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- W2497007095 date "1989-11-01" @default.
- W2497007095 modified "2023-09-30" @default.
- W2497007095 title "Effects of Enrichment Medium and Incubation Temperature on Recovery of Yersinia enterocolitica from Cooked Sausage" @default.
- W2497007095 doi "https://doi.org/10.4315/0362-028x-52.11.818" @default.
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