Influence of salt, pH and temperature onStaphylococcus aureus MF-31 catalase
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference31 articles.
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2. The primary and secondary compounds of catalase and methyl or ethyl hydrogen peroxide;Chance;J. Biol. Chem.,1949
3. The kinetics and stoichiometry of the transition from the primary to the secondary peroxidase peroxide complexes;Chance;Arch. Biochem. Biophys.,1952
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Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Heat Stability of Virulence-Associated Enzymes from Listeria monocytogenes SLCC 5764;Journal of Food Protection;1998-07-01
2. Starter cultures for meat fermentations;Fermented Meats;1995
3. Survival of Staphylococcus aureus in Oral Administration Liquid Medicaments and Influence of Count Medium on Survival;Journal of Pharmaceutical Sciences;1993-02
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