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...
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| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1971
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| Matèries: | |
| Accés en línia: | 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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