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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Appl Environ Microbiol |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
American Society for Microbiology (ASM)
1989
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202899/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2764565/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.6.1531-1536.1989 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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