nctc 10239 type (ATCC)
ATCC is a verified supplier 
ATCC manufactures this product 
95
Structured Review
ATCC
nctc 10239 type
Nctc 10239 Type, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 174 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nctc+10239+type/Absidia+sp/10__1016_slash_j__jfoodeng__2017__06__027-36-22-51
Average 95 stars, based on 174 article reviews
Nctc 10239 Type, supplied by ATCC, used in various techniques. Bioz Stars score: 95/100, based on 174 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nctc+10239+type/Absidia+sp/10__1016_slash_j__jfoodeng__2017__06__027-36-22-51
Average 95 stars, based on 174 article reviews
nctc 10239 type - by Bioz Stars,
2026-09
95/100 stars
Images
Related Articles
Isolation:Article Title: Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods Article Snippet: M AN US CR AC CE PT ED 1 Bacterial and fungal spores might germinate/grow after food processing, causing 13 food-borne diseases or spoiling the food.. High pressure processing (HPP) and 14 power ultrasound are two technologies that can be combined with heat (HPP-15 thermal or HPTP, TS) to increase the rate of spore inactivation.. The objective of 16 this study was to compare HPP, HPTP and TS with exclusively thermal 17 processing to inactivate spores of two pathogenic bacteria (Clostridium 18 perfringens, Bacillus cereus) as well as fruit spoilage microorganisms 19 (Alicyclobacillus acidoterrestris bacteria, Byssochlamys nivea and Neosartorya 20 fischeri moulds, and Saccharomyces cerevisisae yeast). |