Bacillus cereus cell and spore properties as influenced by the micro-structure of the medium
- Autor
- STECCHINI, M. L1 ; SPAZIANI, M1 ; DEL TORRE, M1 ; PACOR, S2
[1] Department of Food Science, University of Udine, Udine, Italy
[2] Department of Biomedical Science, University of Trieste, Trieste, Italy - Fuente
Journal of applied microbiology (Print). 2009, Vol 106, Num 6, pp 1838-1848, 11 p ; ref : 2 p
- ISSN
- 1364-5072
- Campo Científico
- Food science technology; Biotechnology; Microbiology, infectious diseases
- Editor
- Blackwell, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- bacillus flow cytometry food heterogeneity spores
- Palabra clave (fr)
- Bacillus cereus Cytométrie flux Hétérogénéité Microbiologie appliquée Produit alimentaire Spore Structure Bacillaceae Bacillales Bactérie
- Palabra clave (in)
- Bacillus cereus Flow cytometry Heterogeneity Applied microbiology Foodstuff Spores Structure Bacillaceae Bacillales Bacteria
- Palabra clave (es)
- Bacillus cereus Citometría flujo Heterogeneidad Microbiología aplicada Producto alimenticio Espora Estructura Bacillaceae Bacillales Bacteria
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Disciplina
- Microbiology
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 21426272
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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DOI
10.1111/j.1365-2672.2009.04162.x 
https://dx.doi.org/10.1111/j.1365-2672.2009.04162.x
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Acceso mediante arXiv
