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New method to study bacterial adhesion to meat.
A new method was developed for the study of bacterial adhesion to meat surfaces. Thin slices of meat (40 microns thick) were inserted into a specially designed observation chamber. The meat slices were then exposed to a bacterial suspension (ca. 10(6) CFU.ml-1) to initiate adhesion (20 min of contac...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
1989
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC202899/ https://ncbi.nlm.nih.gov/pubmed/2764565 |
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