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EFFECT OF STORAGE CONDITIONS ON THE RESISTANCE OF BACILLUS SUBTILIS VAR. NIGER SPORES TO HYDROGEN PEROXIDE.

Author(s) : WALLEN S. E., WALKER H. W.

Type of article: Article

Summary

THE EFFECTS OF STORAGE TIME (0, 15, 35, AND 56 DAYS), STORAGE TEMPERATURE 244 AND 278 K (-29 AND 5 C), AND STORAGE SOLUTION (DISTILLED WATER, BUTTERFIELD'S BUFFER AND 0.85% SALINE) ON THE RESISTANCE OF BACILLUS SUBTILIS VAR. NIGER SPORES TO 5% HYDROGEN PEROXIDE HEATED AT 323 K (50 C) WERE EVALUATED.

Details

  • Original title: EFFECT OF STORAGE CONDITIONS ON THE RESISTANCE OF BACILLUS SUBTILIS VAR. NIGER SPORES TO HYDROGEN PEROXIDE.
  • Record ID : 1981-0274
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 605-607; 612; 4 fig.; 2 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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