Bacterial adhesion to model meat surfaces
The adhesion of seven meat spoilage bacteria to model meat surfaces (thin fat and tendon slices) was studied in a specially designed flow chamber. In general, adhesion was not influenced by the physiological age of the cells and was not correlated with the cell surface characteristics (electrical ch...
| Main Author: | |
|---|---|
| Format: | Others |
| Language: | en |
| Published: |
McGill University
1991
|
| Subjects: | |
| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=70302 |