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The effect of gamma rays on haddock and clams inoculated with Clostridium botulinum, type E. TID-24885.

作者信息

Nickerson J T, Goldblith S A

出版信息

TID Rep. 1965 May:1-61. doi: 10.2172/4782653.

DOI:10.2172/4782653
PMID:4902856
Abstract
摘要

相似文献

1
The effect of gamma rays on haddock and clams inoculated with Clostridium botulinum, type E. TID-24885.γ射线对接种E型肉毒梭菌的黑线鳕和蛤的影响。TID - 24885。
TID Rep. 1965 May:1-61. doi: 10.2172/4782653.
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The significance of Clostridium botulinum type E in the application of radiation-pasteurization process to Pacific crab meat and flounder. TID-24883.E型肉毒梭菌在太平洋蟹肉和比目鱼肉辐射巴氏杀菌工艺应用中的意义。TID - 24883。
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Growth and toxin production of Clostridium botulinum types E, nonproteolytic B, and F in nonirradiated and irradiated fisheries products in the temperature range of 36 degrees to 72 degrees F. TID-24881.肉毒杆菌E型、非蛋白水解B型和F型在36华氏度至72华氏度温度范围内未辐照和辐照的渔业产品中的生长及毒素产生。TID - 24881。
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Effect of irradiation temperature on inactivation of Clostridium botulinum toxin type E by gamma rays.辐照温度对γ射线灭活E型肉毒杆菌毒素的影响。
J Appl Bacteriol. 1969 Dec;32(4):476-80. doi: 10.1111/j.1365-2672.1969.tb01001.x.

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