The effect of incubation temperature and magnesium chloride concentration on growth of salmonella in home-made and in commercially available dehydrated Rappaport-Vassiliadis broths-Reference-Cited by-同舟云学术

The effect of incubation temperature and magnesium chloride concentration on growth of salmonella in home-made and in commercially available dehydrated Rappaport-Vassiliadis broths

Published:1989-06 Issue:6 Volume:67 Page:523-528
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

PETERZ M.,WIBERG C.,NORBERG P.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1989.tb02535.x/fullpdf

Reference18 articles.

1. Pharmacopoeia of culture media for food microbiology. Rappaport-Vassiliadis (RV) broth;International Journal of Food Microbiology,1987

2. Corrigenda;BAIRD;International Journal of Food Microbiology,1988

3. Replacement of Muller-Kauffmann's tetra-thionate brilliant green bile broth by Rappaport-Vassiliadis' magnesium chloride malachite green broth in the standard method for the detection of salmonellae;BECKERS;International Journal of Food Microbiology,1987

4. The effect of the use of different selective media on the ability to recover salmonellae from seagull faeces;FRICKER;Journal of Hygiene, Cambridge,1984

5. An evaluation of Rappaport's magnesium chloride/malachite green medium in the routine examination of faeces;HOOPER;Journal of Hygiene, Cambridge,1965

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