THERMOBACTERIOLOGY OF CANNED WHOLE PEELED TOMATOES
- 1 July 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4) , 764-769
- https://doi.org/10.1111/j.1365-2621.1975.tb00551.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- COMPARATIVE PROCEDURES FOR CALCULATING STÉRIFLAMME1 THERMAL PROCESSESJournal of Food Science, 1975
- PILOT APPLICATION OF FREEZE-HEAT PEELING OF TOMATOESJournal of Food Science, 1974
- FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. II. ACIDIC CONSTITUENTS OF TOMATO JUICE AND SPECIFIC ORGANIC ACIDSaJournal of Food Science, 1954
- FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. I. SIZE OF INOCULUM AND OXYGEN CONCENTRATIONaJournal of Food Science, 1954
- THE PHYSIOLOGICAL CHARACTERS OF BACILLUS COAGULANS (BACILLUS THERMOACIDURANS)Journal of Bacteriology, 1950