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The biochemical characteristics of viable but nonculturable state Yersinia enterocolitica induced by lactic acid stress and its presence in food systems

Food FermentationMicrobial ContaminationBiochemical CharacteristicsFood SystemsFood MicrobiologyLactic Acid StressFood Processing FacilitiesMicrobiologyInfection ControlMedicineAntimicrobial ResistanceFood SafetyHealth Sciences