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Stress-Induced Evolution of Heat Resistance and Resuscitation Speed in Escherichia coli O157:H7 ATCC 43888

The development of resistance in foodborne pathogens to food preservation techniques is an issue of increasing concern, especially in minimally processed foods where safety relies on hurdle technology. In this context, mild heat can be used in combination with so-called nonthermal processes, such as...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Appl Environ Microbiol
मुख्य लेखकों: Gayán, Elisa, Cambré, Alexander, Michiels, Chris W., Aertsen, Abram
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: American Society for Microbiology 2016
विषय:
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC5086559/
https://ncbi.nlm.nih.gov/pubmed/27590820
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02027-16
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