HOME CANNING. I. SURVEY OF BACTERIOLOGICAL AND OTHER FACTORS RESPONSIBLE FOR SPOILAGE OF HOME‐CANNED FOODS1,2
- 1 May 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (3) , 197-214
- https://doi.org/10.1111/j.1365-2621.1945.tb16161.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- COMMENTS ON THE MICROBIOLOGY OF SPOILAGE IN CANNED FOODS 1Journal of Food Science, 1940
- ANAEROBIC TECHNIQUE?A MODIFIED DEEP AGAR SHAKEJournal of Food Science, 1939
- SPORE‐FORMING ANAEROBES CAUSING SPOILAGE IN ACID CANNED FOODSJournal of Food Science, 1939
- HEAT‐RESISTANCE STUDIES ON SPORES OF PUTREFACTIVE ANAEROBES IN RELATION TO DETERMINATION OF SAFE PROCESSES FOR CANNED FOODSJournal of Food Science, 1938
- APPARATUS FOR DETERMINATION OF SPORE‐DESTRUCTION RATESJournal of Food Science, 1937
- Home Canning and Public HealthAmerican Journal of Public Health and the Nations Health, 1935
- The Heat Resistance of Bacterial SporesThe Journal of Infectious Diseases, 1929
- The logarithmic nature of thermal death time curvesThe Journal of Infectious Diseases, 1921
- The Thermal Death Point in Relation to Time of Typical Thermophilic OrganismsThe Journal of Infectious Diseases, 1920