ロード中...
Establishment of a heat inactivation curve for Clostridium botulinum 62A toxin in beef broth.
A procedure is described for establishing a heat inactivation curve for the toxin of Clostridium botulinum 62A in beef broth. The effect of toxin titer, pH, and the type of acid employed for pH adjustment on the heat stability of the toxin is described.
保存先:
| 第一著者: | |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
1978
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC291232/ https://ncbi.nlm.nih.gov/pubmed/29566 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|