Influence of Milk Components on the Injury, Repair of Injury, and Death of Salmonella anatum Cells Subjected to Freezing and Thawing
Fast freezing and slow thawing Salmonella anatum cells in various milk components inactivated from 20 to 98% of the cells and damaged 40 to 90% of the cells surviving the treatments. Injured cells failed to form colonies on a selective medium (xylose-lysine-peptone agar with 0.2% sodium deoxycholate...
Gorde:
| Argitaratua izan da: | Appl Microbiol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology (ASM)
1973
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379891/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4762393/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.5.725-732.1973 |
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