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Foodborne pathogens and their toxins
(Elsevier, 2016)
Foodborne pathogens, mostly bacteria and fungi, but also some viruses, prions and protozoa, contaminate food during production and processing, but also during storage and transport before consuming. During their growth ...
Proteomic analysis of food borne pathogens following the mode of action of the disinfectants based on pyridoxal oxime derivatives
(Elsevier, 2017)
A comprehensive proteomic analysis of food borne pathogens after treatment with disinfectants based on ammonium salts of pyridinium oxime was performed. Changes in proteomes of the Gram-positive bacterium Bacillus subtilis ...