Effect of higher pasteurization temperatures, and longer holding times at 72 degrees C, on the inactivation of Mycobacterium paratuberculosis in milk.

Irene Grant

Effect of higher pasteurization temperatures, and longer holding times at 72 degrees C, on the inactivation of Mycobacterium paratuberculosis in milk.

Irene Grant

School of Biological Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	461-465
Number of pages	5
Journal	Letters in Applied Microbiology
Volume	28(6)
Publication status	Published - 1999

Cite this

@article{6724ea6cb2174151892ea0540065bdec,

title = "Effect of higher pasteurization temperatures, and longer holding times at 72 degrees C, on the inactivation of Mycobacterium paratuberculosis in milk.",

author = "Irene Grant",

year = "1999",

language = "English",

volume = "28(6)",

pages = "461--465",

journal = "Letters in Applied Microbiology",

publisher = "Oxford University Press",

}