Interaction of Salt, pH, and Temperature on the Growth and Survival of Salmonellae in Ground Pork
The interaction of temperature, pH, and NaCl concentration on the growth and survival of several strains of salmonellae has been determined in broth and ground pork. Growth of 23 strains occurred in broth at 30 C over a wide range of pH-NaCl combinations; at 10 C, growth was limited to only a few co...
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| Опубликовано в:: | Appl Microbiol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1969
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377736/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4890743/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.17.4.528-532.1969 |
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