EFFECT OF CULTURE PH ON D VALUE, CELL GROWTH AND SPORULATION RATES OF P.A. 3679 SPORES PRODUCED IN AN ANAEROBIC FERMENTOR
- Other title
- EFFET DU PH DES CULTURES SUR LA VALEUR D, LA CROISSANCE CELLULAIRE ET LA VITESSE DE SPORULATION DES BACTERIES ANAEROBIES PUTREFIANTES, PRODUITES EN FERMENTEUR ANAEROBIE (fr)
- Author
- PANG KA; CARROAD PA; WILSON AW
UNIV. CALIFORNIA, DEP. FOOD SCI. TECH./DAVIS/USA - Source
- JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 467-470; 3 P.; BIBL. 12 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BACTERIE ANAEROBIE CHIMIOSENSIBILITE PH SPORE PHYSIOLOGIE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- BACTERIA ANAEROBIE PH SPORES PHYSIOLOGY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0315274
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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