Effect of Meat and Isolated Meat Proteins on the Thermal Inactivation of Staphylococcal Enterotoxin B
The thermal inactivation of staphylococcal enterotoxin B was studied in a phosphate-saline buffer, in the presence of two meat proteins, myosin and metmyoglobin (MetMb), and in a ground-beef slurry. When enterotoxin B was incubated at temperatures from 60 to 110 C, it was shown that the initial ther...
שמור ב:
| הוצא לאור ב: | Appl Microbiol |
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| Principais autores: | , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
1969
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC377837/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5797943/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.17.6.906-909.1969 |
| תגים: |
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