Caractérisation du risque associé à la consommation de saucissons secs contaminés par Escherichia coli O157:H7
dc.contributor.advisor | Piette, Gabriel | |
dc.contributor.advisor | Messier, Serge | |
dc.contributor.author | Naim, Fadia | |
dc.date.accessioned | 2016-09-21T14:26:32Z | |
dc.date.available | 2016-09-21T14:26:32Z | |
dc.date.issued | 2004 | |
dc.date.submitted | 2003 | |
dc.identifier.uri | http://hdl.handle.net/1866/14306 | |
dc.subject | Escherichia coli 0157:H7 | |
dc.subject | Saucisson sec | |
dc.subject | Destruction | |
dc.subject | Fermentation-séchage | |
dc.subject | Digestion in vitro | |
dc.subject | Pouvoir cytotoxique | |
dc.subject | Expression des gènes stx | |
dc.title | Caractérisation du risque associé à la consommation de saucissons secs contaminés par Escherichia coli O157:H7 | |
dc.type | Thèse ou mémoire / Thesis or Dissertation | |
etd.degree.discipline | Sciences vétérinaires | fr |
etd.degree.grantor | Université de Montréal | fr |
etd.degree.level | Doctorat / Doctoral | |
etd.degree.name | Ph. D. | |
dcterms.description | Thèse numérisée par la Direction des bibliothèques de l'Université de Montréal. | fr |
dcterms.language | fra |
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