Thermal destruction of Clostridium botulinum spores suspended in tomato juice in aluminum thermal death time tubes.
The heat destruction characteristics of Clostridium botulinum spores suspended in tomato juice and phosphate buffer were determined by the survivor curve method with aluminum thermal death time tubes. Two type A strains of C. botulinum and a type B strain were evaluated. Strains A16037 and B15580 we...
محفوظ في:
| الحاوية / القاعدة: | Appl Environ Microbiol |
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| المؤلفون الرئيسيون: | , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
American Society for Microbiology (ASM)
1977
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242582/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/329760/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.34.1.23-29.1977 |
| الوسوم: |
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