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. stearothermophilu...
Na minha lista:
| Publicado no: | Appl Microbiol |
|---|---|
| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1973
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|