Survival of Salmonella east bourne and Salmonella typhimurium in chocolate.

Experiments were carried out to assess the reduction rate of two salmonella strains (S. eastbourne and S. typhimurium) in chocolate bars. After artificial contamination of chocolate, after 'conching', with about 10(6) S. eastbourne/g. this organism was still recovered after 9 months storag...

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Xehetasun bibliografikoak
Egile Nagusiak: Tamminga, S. K., Beumer, R. R., Kampelmacher, E. H., van Leusden, F. M.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Cambridge University Press 1976
Gaiak:
Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC2129612/
https://ncbi.nlm.nih.gov/pubmed/1107412
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