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Survival and Heat Resistance of Salmonella enterica and Escherichia coli O157:H7 in Peanut Butter
Significant differences (P < 0.05) were found between the survival rates of Salmonella enterica and Escherichia coli O157:H7 in peanut butter with different formulations and water activity. High carbohydrate content in peanut butter and low incubation temperature resulted in higher levels of bact...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology
2011
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3233057/ https://ncbi.nlm.nih.gov/pubmed/21965404 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.06270-11 |
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