Načítá se...
Effect of Toxin Concentration on the Heat Inactivation of Staphylococcal Enterotoxin A in Beef Bouillon and in Phosphate Buffer
The slope of the thermal inactivation curve of enterotoxin A in beef bouillon (initial pH 6.2) was found to be approximately 27.8 C (50 F) with three different concentrations of toxin. Inactivation by heat was dependent on the concentration of enterotoxin A heated. Enterotoxin A was inactivated by l...
Uloženo v:
| Hlavní autoři: | , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
1971
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377344/ https://ncbi.nlm.nih.gov/pubmed/4998349 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|