Growth of Salmonella typhimurium in Skim Milk Concentrates
The influence of various levels of skim milk solids and temperature on the duration of lag phase, growth rate, and extent of growth of Salmonella typhimurium was investigated. The effect on growth of salmonellae (and a strain of Escherichia coli) of reduced pressure at a constant solids level and un...
Guardat en:
| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1972
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380281/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4551045/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.23.1.82-87.1972 |
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