{"identifier":"nobleid:/w1/20260522/A11CD39C","arkIdentifier":"ark:/48914/w1/20260522/A11CD39C","version":1,"workTitle":"Use of crystal violet or brilliant green dyes for the determination of Salmonellae in dried food products.","workType":"Journal Article","authors":"W R NORTH","description":null,"workUrl":null,"existingDoi":"10.1128/jb.80.6.861-861.1960","createdAt":"2026-05-22T18:54:36.298434Z","canonicalUrl":"https://nobleid.org/ark:/48914/w1/20260522/A11CD39C.v1"}