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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...
Gorde:
| Argitaratua izan da: | Appl Environ Microbiol |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology
2016
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| Gaiak: | |
| Sarrera elektronikoa: | 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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