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.
Kaydedildi:
| Yayımlandı: | Appl Environ Microbiol |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1981
|
| Konular: | |
| Online Erişim: | 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 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|