Effects of heating and gamma radiation on the inhibition of bacterial spores by curing agents.
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| Format: | Texto biblioteca |
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1967
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| Subjects: | FAO IAEA, SALT TOLERANCE, CHEMICALS, MEAT, SPORES, BACTERIA, INHIBITION, GAMMA RADIATION, SODIUM, CHLORIDES, CULTURE MEDIA, TEMPERATURE, IRRADIATION, TOLERANCE AU SEL, PRODUIT CHIMIQUE, VIANDE, SPORE, RAYONNEMENT GAMMA, TOLERANCIA A LA SAL, PRODUCTOS QUIMICOS, CARNE, ESPORAS, INHIBICION, RADIACION GAMMA, CHLORURE, MILIEU DE CULTURE, SODIO, CLORUROS, MEDIO DE CULTIVO, TEMPERATURA, IRRADIACION, |
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