Carregando...

Survival of Salmonella anatum Heated in Various Media

Survival of Salmonella anatum heated at 55 C for 35 min was determined in solutions of various chemical constituents of foods including salts, carbohydrates, amino acids, peptides, nucleic acids, gums, and stabilizers and compared with survival in 0.1 m phosphate buffer (pH 7.0). Commercially steril...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Principais autores: Moats, W. A., Dabbah, Roger, Edwards, V. M.
Formato: Artigo
Idioma:Inglês
Publicado em: 1971
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC377206/
https://ncbi.nlm.nih.gov/pubmed/4928602
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!