EFFECTS OF THE HEATING MEDIUM pH ON HEAT RESISTANCE OF BACILLUS CEREUS SPORES
- 1 March 1998
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 18 (1) , 25-36
- https://doi.org/10.1111/j.1745-4565.1998.tb00199.x
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Citric acid lowers heat resistance of Clostridium sporogenes PA 3679 in HTST white asparagus puréeInternational Journal of Food Science & Technology, 1993
- Distribution and Characteristics of Bacillus cereus Isolated from Rice in TaiwanJournal of Food Science, 1986
- Thermal Resistance of Spores from pH, Elevating Strains of Bacillus licheniformisJournal of Food Science, 1981
- INCREASED INACTIVATION OF BACTERIAL SPORES AT HIGH TEMPERATURES IN THE PRESENCE OF MONOGLYCERIDES2Journal of Food Safety, 1981
- Abhängigkeit der thermischen Abtötung vom Mikroorganismen vom pH-Wert der MedienZeitschrift für Lebensmittel-Untersuchung und Forschung, 1980
- Effect of pH on the Heat Resistance ofClostridium sporogenesSpores in Minced MeatJournal of Applied Bacteriology, 1972
- (Symposium on Bacterial Spores: Paper XV). Spores in Milk: Problems Associated with UHT ProcessingJournal of Applied Bacteriology, 1970
- Influence of Buffers and pH on the Thermal Destruction of Spores of Bacillus megaterium and Bacillus polymyxaJournal of Food Science, 1964
- THE INFLUENCE OF CATIONIC ENVIRONMENTS ON THE THERMAL RESISTANCE OF BACILLUS COAGULANSabJournal of Food Science, 1955
- EFFECT OF PH ON THERMAL PROCESS REQUIREMENTS OF CANNED FOODSJournal of Food Science, 1948