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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
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

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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