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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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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1971
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377206/ https://ncbi.nlm.nih.gov/pubmed/4928602 |
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