Comparison of the recovery of Bacillus anthracis and Bacillus thuringiensis spores from porous media: Considering time and moisture content

作者： Bharathi Murali

DOI:

关键词: Food science 、 Porous medium 、 Bacillus anthracis 、 Bacillus thuringiensis 、 Chemistry 、 Chemical engineering 、 Water content 、 Spore

摘要:

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