Inactivation of Mycobacterium paratuberculosis in cows' milk at pasteurization temperatures.

Lignende værker

• Efficacy of Various Pasteurization Time-Temperature Conditions in Combination with Homogenization on Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk
  af: Grant, Irene R., et al.
  Udgivet: (2005)
• Effect of Commercial-Scale High-Temperature, Short-Time Pasteurization on the Viability of Mycobacterium paratuberculosis in Naturally Infected Cows' Milk
  af: Grant, Irene R., et al.
  Udgivet: (2002)
• Incidence of Mycobacterium paratuberculosis in Bulk Raw and Commercially Pasteurized Cows' Milk from Approved Dairy Processing Establishments in the United Kingdom
  af: Grant, Irene R., et al.
  Udgivet: (2002)
• Heat inactivation of Mycobacterium paratuberculosis in raw milk: are current pasteurization conditions effective?
  af: Stabel, J R, et al.
  Udgivet: (1997)
• Surveillance of Bulk Raw and Commercially Pasteurized Cows' Milk from Approved Irish Liquid-Milk Pasteurization Plants To Determine the Incidence of Mycobacterium paratuberculosis
  af: O'Reilly, Ciara E., et al.
  Udgivet: (2004)