Maggiori informazioni sul libro
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.
Acquisto del libro
Inhibition and Inactivation of Vegetative Microbes, Frederick Arthur Skinner, William Barry Hugo
- Lingua
- Pubblicato
- 1976
- product-detail.submit-box.info.binding
- (Copertina rigida)
Metodi di pagamento
Ancora nessuna valutazione.
- Titolo
- Inhibition and Inactivation of Vegetative Microbes
- Lingua
- Inglese
- Editore
- Academic Press
- Pubblicato
- 1976
- Formato
- Copertina rigida
- Pagine
- 400
- Serie
- Descrizione
- 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.