MICROBIAL ACTIVITY IN HEATED AND UNHEATED TOMATO SERUM CONCENTRATES
- 1 April 1977
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 1 (2) , 103-118
- https://doi.org/10.1111/j.1745-4549.1977.tb00318.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- THERMOBACTERIOLOGY OF CANNED WHOLE PEELED TOMATOESJournal of Food Science, 1975
- Water Relations of Salmonella oranienburg: Accumulation of Potassium and Amino Acids during RespirationJournal of General Microbiology, 1972
- Physiological and Metabolic Attributes of Microbial Groups Associated with FoodsJournal of Applied Bacteriology, 1971
- FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. I. SIZE OF INOCULUM AND OXYGEN CONCENTRATIONaJournal of Food Science, 1954
- The physiology of microbial spoilage in foodsAntonie van Leeuwenhoek, 1949