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.
Gespeichert in:
| Veröffentlicht in: | Appl Environ Microbiol |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1981
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243945/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7247400/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.41.6.1484-1485.1981 |
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