Heat inactivation of Mycobacterium avium-Mycobacterium intracellulare complex organisms in meat products.
Wieners and sausages were prepared which contained the most heat-tolerant representative of the Mycobacterium avium-Mycobacterium intracellulare complex we were able to obtain. They also were prepared with infected tissues obtained from tuberculous swine. Processing conditions were as varied as poss...
Na minha lista:
| 發表在: | Appl Environ Microbiol |
|---|---|
| Principais autores: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Society for Microbiology (ASM)
1979
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243595/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/575610/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.38.5.831-835.1979 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|