Occurrence and Significance of Thermophiles in Canned Foods
- 11 March 1968
- journal article
- review article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 31 (1) , 59-65
- https://doi.org/10.1111/j.1365-2672.1968.tb00341.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Souring of South African tomato juice byBacillus coagulansJournal of the Science of Food and Agriculture, 1959
- THERMOPHILIC CANNED‐FOOD SPOILAGE ORGANISMS IN SUGAR AND STARCHJournal of Food Science, 1937
- "Autosterilization" as a Problem in the Bacteriological Examination of Canned FoodsExperimental Biology and Medicine, 1932
- The Examination of Spoiled Canned Foods: 2. Classification of Flat Sour, Spoilage Organisms from Nonacid FoodsThe Journal of Infectious Diseases, 1926