Parameter
- 400 Seiten
- 14 Lesestunden
Mehr zum Buch
The inactivation of vegetative bacteria by chemicals; The inactivation of vegetative micro-organisms by chemical in the dairyng industry; Bacterial inhibitors in milk and other biological secretions, with special reference to the complement/antibody, transferrin/ lactoferrin and lactoperoxidase/thiocyanate/hydrogen peroxide systems; Inactivation of non-sporing bacteria by gases; The antimicrobial activity of SO2 - with particular reference to fermented and non-fermented fruit juices; Inactivation by cold; Thermal injury and inactivation in vegetative bacteria; Effect of temperature on filamentous fungi; Inhibition of micro-organisms in food by water activity; The inactivation of vegetative bacterial cells by ionizing radiation; Some aspects of the effects of hydrostatic pressure on microorganisms; Inactivation of yeast; The survival of bacteria in toiletries; Resuscitation of injured bacteria in foods; Inactivation of bacteria by freeze-drying; Practical and legislative aspects of the chemical preservation of food.
Buchkauf
Inhibition and Inactivation of Vegetative Microbes, Frederick Arthur Skinner, William Barry Hugo
- Sprache
- Erscheinungsdatum
- 1976
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- (Hardcover)
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- Titel
- Inhibition and Inactivation of Vegetative Microbes
- Sprache
- Englisch
- Autor*innen
- Frederick Arthur Skinner, William Barry Hugo
- Verlag
- Academic Press
- Erscheinungsdatum
- 1976
- Einband
- Hardcover
- Seitenzahl
- 400
- Reihe
- Schlagwörter
- Sachbücher, Wissenschaft & Mathematik, Naturwissenschaften, Biologie, Biochemie
- Beschreibung
- The inactivation of vegetative bacteria by chemicals; The inactivation of vegetative micro-organisms by chemical in the dairyng industry; Bacterial inhibitors in milk and other biological secretions, with special reference to the complement/antibody, transferrin/ lactoferrin and lactoperoxidase/thiocyanate/hydrogen peroxide systems; Inactivation of non-sporing bacteria by gases; The antimicrobial activity of SO2 - with particular reference to fermented and non-fermented fruit juices; Inactivation by cold; Thermal injury and inactivation in vegetative bacteria; Effect of temperature on filamentous fungi; Inhibition of micro-organisms in food by water activity; The inactivation of vegetative bacterial cells by ionizing radiation; Some aspects of the effects of hydrostatic pressure on microorganisms; Inactivation of yeast; The survival of bacteria in toiletries; Resuscitation of injured bacteria in foods; Inactivation of bacteria by freeze-drying; Practical and legislative aspects of the chemical preservation of food.