Inactivation of Mycobacterium bovis in meat products.
The time-temperature combinations necessary to destroy Mycobacterium bovis in meat products were determined. In any given time, M. bovis was destroyed at temperatures 6 to 7 degrees C (ca. 12 degrees F) lower than those necessary for destruction of members of the Mycobacterium avium-Mycobacterium in...
שמור ב:
| הוצא לאור ב: | Appl Environ Microbiol |
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| Principais autores: | , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1980
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC291566/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7008693/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.40.2.282-284.1980 |
| תגים: |
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