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Morphological and Physiological Characterization of Listeria monocytogenes Subjected to High Hydrostatic Pressure
High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. That inactivation is usually assessed by the number of colonies growing on solid media after treatment. Under normal conditions the method does not permit reco...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology
2001
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC92862/ https://ncbi.nlm.nih.gov/pubmed/11319107 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.5.2240-2247.2001 |
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