Lanean...
Effect of Toxin Concentration on the Heat Inactivation of Staphylococcal Enterotoxin A in Beef Bouillon and in Phosphate Buffer
The slope of the thermal inactivation curve of enterotoxin A in beef bouillon (initial pH 6.2) was found to be approximately 27.8 C (50 F) with three different concentrations of toxin. Inactivation by heat was dependent on the concentration of enterotoxin A heated. Enterotoxin A was inactivated by l...
Gorde:
| Egile Nagusiak: | , , |
|---|---|
| Formatua: | Artikulua |
| Hizkuntza: | en |
| Argitaratua: |
1971
|
| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377344/ https://ncbi.nlm.nih.gov/pubmed/4998349 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Izan zaitez lehena ohar bat uzten!