BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS VII. EFFECT OF SUBSTRATE UPON THERMAL RESISTANCE OF SPORES
- 1 May 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (3) , 173-183
- https://doi.org/10.1111/j.1365-2621.1947.tb16408.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1946
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1945
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS 1Journal of Food Science, 1945
- THE CAUSE OF “BLACK BEETS”: AN EXAMPLE OF OLIGODYNAMIC ACTION AS A CONTRIBUTORY CAUSE OF SPOILAGEJournal of Food Science, 1936
- The heat resistance of the spores of B. botulinus and allied anaerobes. XIThe Journal of Infectious Diseases, 1922