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Heat Inactivation of In Vivo- and In Vitro-Grown Mycobacteria in Meat Products

Heat inactivation of mycobacteria from lesions and from culture was compared in meat products. In vivo-grown organisms were more easily heat inactivated than were in vitro-grown organisms.

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Dades bibliogràfiques
Autors principals: Merkal, R. S., Lyle, Patricia Sneed, Whipple, Diana L.
Format: Artigo
Idioma:Inglês
Publicat: 1981
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC243945/
https://ncbi.nlm.nih.gov/pubmed/7247400
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