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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Microbiol
Päätekijät:	Moats, W. A., Dabbah, Roger, Edwards, V. M.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1971
Aiheet:	Food and Deterioration
Linkit:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377206/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4928602/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.21.3.476-481.1971
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