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Inactivation Kinetics of Coxiella burnetii During High-Temperature Short-Time Pasteurization of Milk.
Wittwer, Marcel; Hammer, Philipp; Runge, Martin; Valentin-Weigand, Peter; Neubauer, Heinrich; Henning, Klaus; Mertens-Scholz, Katja.
Afiliação
  • Wittwer M; Institute of Bacterial Infections and Zoonoses, Friedrich-Loeffler-Institut, Jena, Germany.
  • Hammer P; Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany.
  • Runge M; Food and Veterinary Institute, Braunschweig/Hannover, Lower Saxony State Office for Consumer Protection and Food Safety, Hanover, Germany.
  • Valentin-Weigand P; Institute for Microbiology, University of Veterinary Medicine Hannover, Hanover, Germany.
  • Neubauer H; Institute of Bacterial Infections and Zoonoses, Friedrich-Loeffler-Institut, Jena, Germany.
  • Henning K; Institute of Bacterial Infections and Zoonoses, Friedrich-Loeffler-Institut, Jena, Germany.
  • Mertens-Scholz K; Institute of Bacterial Infections and Zoonoses, Friedrich-Loeffler-Institut, Jena, Germany.
Front Microbiol ; 12: 753871, 2021.
Article em En | MEDLINE | ID: mdl-35069465
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Guideline Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Guideline Idioma: En Ano de publicação: 2021 Tipo de documento: Article