Scheerer
_
Dr. Stefanie Scheerer
Mikrobiologie & Restaurierung
http://www.biophil-art.com/
tel. 0711-91275899
Von: Appelbaum & Himmelstein
An: pestlist@museumpests.net
Gesendet: 17:45
performed, hence I am very interested to understand
what kind of risk it poses on our cultral heritage materials
Best,
Stefanie Scheerer
_
Dr. Stefanie Scheerer
Mikrobiologie & Restaurierung
http://www.biophil-art.com/
tel.
whereas the
course in July, is this correct?
Liebe Grüße,
Stefanie Scheerer
_
Dr. Stefanie Scheerer
Mikrobiologie & Restaurierung
http://www.biophil-art.com/
tel. 0711-91275899
Von: Pascal Querner
An: pest
, however,
depending on the cost of the course
Liebe Grüße,
Stefanie Scheerer
_
Dr. Stefanie Scheerer
Mikrobiologie & Restaurierung
http://www.biophil-art.com/
tel. 0711-91275899
Von: Pascal Querner
An: pestlist@museumpests
omotion of microbic growth into his words.
Liebe Grüße,
Stefanie Scheerer
_
Dr. Stefanie Scheerer
Mikrobiologie & Restaurierung
www.biophil-art.com
tel. 0711-91275899
____
From: Stefani
activity of the fungus would be
significantly decreased.
However, I do agree that more research on this topic is needed!
Cheers,
Stefanie Scheerer
_
Dr. Stefanie Scheerer
Mikrobiologie & Restaurierung
www.biophil-art.com
tel.
when antimicrobial action must start would be appreaciated.
I only know of some numbers of microbial activity, measured by ATP
concentration for food industry. However, the "acceptable level" might be
higher for cultural heritage than for food items.
Sincerely,
Stefani
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