Ładuje się......
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...
Zapisane w:
| Główni autorzy: | , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
1979
|
| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC243595/ https://ncbi.nlm.nih.gov/pubmed/575610 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|