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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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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1981
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC243945/ https://ncbi.nlm.nih.gov/pubmed/7247400 |
| タグ: |
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