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Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics
Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacter...
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| 出版年: | PLoS One |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Public Library of Science
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4975418/ https://ncbi.nlm.nih.gov/pubmed/27494169 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0160844 |
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