[Survival of spore producers in meat heated up in fat].
D000818:Animals; D005223:Fats; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D001411:Geobacillus stearothermophilus / Q000502:physiology*; D006358:Hot Temperature; D008460:Meat; D010710:Phosphates; D013171:Spores, Bacterial / Q000502:physiology; D013552:Swine
D005223:Fats; D010710:Phosphates
Die Uberlebensfähigkeit von Sporenbildnern im Fleisch beim Erhitzen in einem Fettbad.