COMPARISON OF HOMOGENIZING, SHAKING, AND BLENDING ON THE RECOVERY OF MICROORGANISMS AND ENDOTIXINS FROM FRESH AND FROZEN GROUND BEEF AS ASSESSED BY PLATE COUNTS AND THE LIMULUS AMOEBOCYTE LYSATE TEST
- Author
- JAY JM; MARGITIC S
WAYNE STATE UNIV., DEP. BIOL. SCI.,DETROIT MI 48202,USA - Source
- APPL. ENVIRONMENT. MICROBIOL.; USA; DA. 1979; VOL. 38; NO 5; PP. 879-884; BIBL. 7 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- TEST LIMULUS APPLICATION ETUDE COMPARATIVE ISOLEMENT ENDOTOXINE VIANDE HACHEE BOEUF PRODUIT CONGELE NUMERATION BACTERIE PRELEVEMENT ECHANTILLONNAGE METHODE CONTROLE MICROORGANISME ALIMENT MICROBIOLOGIE
- Keyword (en)
- LIMULUS LYSATE ASSAY APPLICATION COMPARATIVE STUDY ENDOTOXIN MINCED MEAT FROZEN PRODUCT NUMERATION BACTERIA SAMPLING METHOD MICROORGANISMS FOOD MICROBIOLOGY
- Keyword (es)
- MICROBIOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8050211270
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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