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Sensitivity of Escherichia albertii, a Potential Food-Borne Pathogen, to Food Preservation Treatments
Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56°C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than tho...
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| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
American Society for Microbiology
2007
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1932773/ https://ncbi.nlm.nih.gov/pubmed/17468283 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.03001-06 |
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