THERMAL DEATH TIME OF A STRAIN OF STAPHYLOCOCCUS IN MEAT
- 1 May 1947
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 12 (3) , 188-202
- https://doi.org/10.1111/j.1365-2621.1947.tb16410.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The Significance of Sodium Chloride in Studies of StaphylococciJournal of Bacteriology, 1945
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS 1Journal of Food Science, 1945
- HEATING LAG IN THERMAL DEATH‐TIME CANS AND TUBESJournal of Food Science, 1944
- Short-Time Pasteurization of MilkIndustrial & Engineering Chemistry, 1943