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Sporicidal Properties of Hydrogen Peroxide Against Food Spoilage Organisms
The sporicidal properties of hydrogen peroxide were evaluated at concentrations of 10 to 41% and at temperatures of 24 to 76 C. The organisms tested and their relative resistance at 24 C to 25.8% H(2)O(2) were: Bacillus subtilis SA 22 > B. subtilis var. globigii > B. coagulans > B. stearoth...
Tallennettuna:
| Julkaisussa: | Appl Microbiol |
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| Päätekijät: | , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
American Society for Microbiology (ASM)
1973
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379855/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349974/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.4.592-597.1973 |
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