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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...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
1973
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC379855/ https://ncbi.nlm.nih.gov/pubmed/16349974 |
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