BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS:VI. THERMAL DEATH‐TIME CURVE FOR SPORES OF TEST PUTREFACTIVE ANAEROBE IN MEAT
- 1 September 1946
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 11 (5) , 411-418
- https://doi.org/10.1111/j.1365-2621.1946.tb16369.x
Abstract
No abstract availableKeywords
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- HEAT‐RESISTANCE STUDIES ON SPORES OF PUTREFACTIVE ANAEROBES IN RELATION TO DETERMINATION OF SAFE PROCESSES FOR CANNED FOODSJournal of Food Science, 1938
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