Heat Resistance of Salmonella in Various Egg Products
The heat-resistance characteristics of Salmonella typhimurium Tm-1, a reference strain in the stationary phase of growth, were determined at several temperatures in the major types of products produced by the egg industry. The time required to kill 90% of the population (D value) at a given temperat...
Guardat en:
| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1969
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377728/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4890741/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.17.4.491-496.1969 |
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