Pasteurella pseudotuberculosis
Pasteurella pseudotuberculosis n.
See Yersinia pseudotuberculosis.
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- Pasteurella tularensis
Pasteurella tularensis Pasteurella tu·la·ren·sis (tōō’lə-rěn’sĭs, tyōō’-) n. Francisella tularensis.
- Pasteurellosis
[pas-ter-uh-loh-sis] /ˌpæs tər əˈloʊ sɪs/ noun, Veterinary Pathology. 1. . pasteurellosis pas·teu·rel·lo·sis (pās’chər-ə-lō’sĭs, pās’tər-) n. Infection with bacteria of the genus Pasteurella.
- Pasteurise
[pas-chuh-rahyz, pas-tuh-] /ˈpæs tʃəˌraɪz, ˈpæs tə-/ verb (used with object), pasteurized, pasteurizing. 1. to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering […]
- Pasteurised
[pas-chuh-rahyz, pas-tuh-] /ˈpæs tʃəˌraɪz, ˈpæs tə-/ verb (used with object), pasteurized, pasteurizing. 1. to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering […]
- Pasteurising
[pas-chuh-rahyz, pas-tuh-] /ˈpæs tʃəˌraɪz, ˈpæs tə-/ verb (used with object), pasteurized, pasteurizing. 1. to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering […]