A carregar...
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...
Na minha lista:
| Publicado no: | Appl Microbiol |
|---|---|
| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1969
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|