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Bacteriolysis
1
Buffer
1
Klebsiella pneumoniae
1
Microscopy, Electron
1
Polyethylene Glycols
1
Staphylococcus aureus
1
Sucrose
1
Water activity
1
article
1
bacterial growth
1
bacteriolysis
1
drug effect
1
electron microscopy
1
growth inhibition
1
macrogol derivative
1
nonhuman
1
osmotic pressure
1
phosphate
1
staphylococcus aureus
1
sucrose
1
ultrastructure
1
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1“... nonlactose constituents also contributed to aw lowering. Copyright © 1986, Wiley Blackwell. All rights...”
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3“... modification in the substrate plays an important role in the observed phenomena. Copyright © 1986, Wiley...”
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4“... from the bacterial cell. Copyright © 1986, Wiley Blackwell. All rights reserved...”
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5“... lysine amounted to 20–30% of the initial value after three months of storage at 30°C. Copyright © 1986...”
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6“... a higher intensity of browning. © 1986 Academic Press Inc. (London) Limited....”
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7“... the water activity, growth of S. aureus was inhibited at aw values as high as 0.94 or 0.92. © 1986 Academic...”
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8“... destruction. Copyright © 1986, Wiley Blackwell. All rights reserved...”
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9“...% weight intervals and at temperatures between 5 and 45°C. © 1986 Academic Press Inc. (London) Limited....”
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10“... of the hygrometer when doing repeated measurements of aw in real foods which contain volatile components. © 1986...”
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11“... and the reasons for this behavior are discussed. Copyright © 1986, Wiley Blackwell. All rights reserved...”
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