An evaluation of five preservation techniques and conventional freezing temperatures of -20oC and -85oC for long-term preservation of Campylobacter jejuni-Reference-Cited by-同舟云学术

An evaluation of five preservation techniques and conventional freezing temperatures of -20oC and -85oC for long-term preservation of Campylobacter jejuni

Published:2004-04 Issue:4 Volume:38 Page:306-310
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Gorman R.,Adley C.C.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2004.01490.x/fullpdf

Reference25 articles.

1. Campylobacter jejuni—An Emerging Foodborne Pathogen

2. A case of Guillain-Barré syndrome following a family outbreak of Campylobacter jejuni enteritis

3. Development of a blood-freeCampylobactermedium: screening tests on basal media and supplements, and the ability of selected supplements to facilitate aerotolerance

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