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THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60° C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60° C. may...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
The Rockefeller University Press
1899
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2118045/ https://ncbi.nlm.nih.gov/pubmed/19866907 |
| Tagit: |
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