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Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics
Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacter...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4975418/ https://www.ncbi.nlm.nih.gov/pubmed/27494169 http://dx.doi.org/10.1371/journal.pone.0160844 |