Zobrazeno 1 - 6
of 6
pro vyhledávání: '"G. S. Torrey"'
Autor:
G. S. Torrey, Elmer H. Marth
Publikováno v:
Journal of food protection. 40(6)
Air temperature in two home refrigerators ranged from 1.7 to 20.2 C during 4-day periods. Mean air temperatures at thermocouple locations varied from 3.9 to 11.9 C, and temperature changes resulting from opening refrigerators were usually 3 C or less
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8eecf8ded511b96d52d73a84779ac02
https://pubmed.ncbi.nlm.nih.gov/30731644
https://pubmed.ncbi.nlm.nih.gov/30731644
Autor:
E H Marth, G S Torrey
Publikováno v:
Applied and Environmental Microbiology. 32:376-380
A chemically defined nutrient solution containing tartaric acid was made solid by mixing it with an alkaline silicate solution. Production of aflatoxin by asperfilli growing on the silica gel medium coincided with the presence of a blue fluorescent a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b34c2b8d3a6e3526701fa044ee05bd7
https://doi.org/10.1128/aem.32.3.376-380.1976
https://doi.org/10.1128/aem.32.3.376-380.1976
Publikováno v:
Journal of Applied Bacteriology. 30:106-116
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cb320a6aab439e21f64298d3e07d5cf
https://doi.org/10.1111/j.1365-2672.1967.tb00281.x
https://doi.org/10.1111/j.1365-2672.1967.tb00281.x
Publikováno v:
Journal of Milk and Food Technology. 38:73-75
The effect of water content of wild rice on aflatoxin production by Aspergillus flavus growing in the rice during fermentation, and influences of processing steps as means to reduce aflatoxin contamination were investigated. Aflatoxin was either not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f24d538faae34e9fa9825d4625bdebdb
https://doi.org/10.4315/0022-2747-38.2.73
https://doi.org/10.4315/0022-2747-38.2.73
Publikováno v:
The Journal of applied bacteriology. 29(1)
Summary. In the course of investigations on the incidence of micro-organisms on turkey giblets, in liquid egg and on meats, determinations were made of coryneform bacteria. Corynebacterium was the most common of 15 genera of micro-organisms isolated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bc24b68bc67694011a843379ac1bb97
https://pubmed.ncbi.nlm.nih.gov/5949430
https://pubmed.ncbi.nlm.nih.gov/5949430
Publikováno v:
Poultry science. 46(5)
INTRODUCTION THE egg industry has not yet solved the problems of bacterial growth in shell eggs and contamination of liquid egg products. Processing alone does not insure that organisms will not multiply in the product and cause spoilage or create a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d3f4c86a49f5b473c2c787ad11fda9b
https://pubmed.ncbi.nlm.nih.gov/6080908
https://pubmed.ncbi.nlm.nih.gov/6080908