Effect of higher pasteurization temperatures, and longer holding times at 72 degrees C, on the inactivation of Mycobacterium paratuberculosis in milk.

Autoria(s): Grant, Irene
Data(s)

1999
Identificador

http://pure.qub.ac.uk/portal/en/publications/effect-of-higher-pasteurization-temperatures-and-longer-holding-times-at-72-degrees-c-on-the-inactivation-of-mycobacterium-paratuberculosis-in-milk(6724ea6c-b217-4151-892e-a0540065bdec).html
Idioma(s)

eng
Direitos

info:eu-repo/semantics/restrictedAccess
Fonte

Grant , I 1999 , ' Effect of higher pasteurization temperatures, and longer holding times at 72 degrees C, on the inactivation of Mycobacterium paratuberculosis in milk. ' Letters in Applied Microbiology , vol 28(6) , pp. 461-465 .
Tipo

article
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