## Abstract Heat sterilization and storage of food products containing spices often results in a change of their organoleptic quality. Our knowledge about the stability of individual spices, however, is low. Therefore the heat stability of 8 different spices most frequently used has been investigat
Effect of certain sterilization methods on the quality of stomatological instruments
β Scribed by L. B. Sher; Ya. B. Sorin
- Publisher
- Springer US
- Year
- 1975
- Tongue
- English
- Weight
- 132 KB
- Volume
- 9
- Category
- Article
- ISSN
- 0006-3398
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Fresh bolti fish (Tilapia nilotica), caught in the river Nile was immersed in 10 and 20 ppm tetracycline (TC) solutions for 10 and 15 min respectively and in 500 and 1000 R.U. nisin/g fish for 20 and 30 min respectively. Total volatile bases (TVN) showed in both fish treated with TC and nisin a slow
## Abstract Autoclave sterilization of paperβwrapped stainless steel implants resulted in slight general surface corrosion and crystalline contamination. Such artifacts may produce microanodes which induce local tissue reactions, thereby lowering the pH and further activating the corrosion process.