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dc.contributor.authorBoyd, Aoife
dc.date.accessioned2019-07-16T14:15:30Z
dc.date.available2019-07-16T14:15:30Z
dc.date.issued2019-02
dc.identifier.citationBoyd, Aoife. (2019). Pathogenic bacteria in our oceans' shellfish. Microbiology Today, 46(1), 14-17.en_IE
dc.identifier.issn1464-0570
dc.identifier.urihttp://hdl.handle.net/10379/15261
dc.description.abstractMussels, oysters, clams – some of the most appetising culinary dishes, such as moules-frites, feature shellfish. These foods are considered healthy as they are fresh from the ocean, but looks can be deceiving.en_IE
dc.formatapplication/pdfen_IE
dc.language.isoenen_IE
dc.publisherMicrobiology Societyen_IE
dc.relation.ispartofMicrobiology Todayen
dc.subjectShellfishen_IE
dc.subjectBacteriaen_IE
dc.subjectPathogenicen_IE
dc.titlePathogenic bacteria in our oceans' shellfishen_IE
dc.typeArticleen_IE
dc.date.updated2019-07-01T08:38:07Z
dc.local.publishedsourcehttps://microbiologysociety.org/publications/microbiology-today.htmlen_IE
dc.description.peer-reviewedNot peer reviewed
dc.internal.rssid16709669
dc.local.contactAoife Boyd, Dept. Of Microbiology, Arts/Science Building, Nui Galway. 2404 Email: aoife.boyd@nuigalway.ie
dc.local.copyrightcheckedYes
dc.local.versionPUBLISHED
nui.item.downloads37


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