Food

Food

Display:
Sort By:

Anaïs Bourges1,2, Oscar E. Torres M.3, Anirban Ghosh3, Wubishet M. Tadesse3, Gilles Labesse2, Nathalie Declerck2, Abram Aertsen3 and Catherine Royer1

 

1 Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY, 12180, USA 2 Centre de Biochimie Structural, CNRS-Université Montpellier UMR 5048, 34000 Montpellier, France

3 Department of Microbial and Molecular Systems, Laboratory of Food Microbiology, KU Leuven, B-3001 Leuven, Belgium

Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; Aliyar Fouladkhah\
 
Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN, 37209

Abimbola Allison; Eleonora Troyanovskaya; Shahid Chowdhury; and Aliyar Fouladkhah

Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN

Abimbola Allison

 

Advisor: Dr. Aliyar Fouladkhah

Tennessee State University, Public Health M

icrobiology Laboratory, College of Agriculture, Human, and Natural Sciences

Eleonora Troyanovskaya; Abimbola Allison; Shahid Chowdhury; and Aliyar Fouladkhah

Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN