COMMENTS ON THE MICROBIOLOGY OF SPOILAGE IN CANNED FOODS 1
- 1 November 1940
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 5 (6) , 549-557
- https://doi.org/10.1111/j.1365-2621.1940.tb17214.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- RECENT DEVELOPMENTS IN CANNING TECHNOLOGY WITH REFERENCE TO SPOILAGE CONTROLJournal of Food Science, 1938
- THE CAUSE OF “BLACK BEETS”: AN EXAMPLE OF OLIGODYNAMIC ACTION AS A CONTRIBUTORY CAUSE OF SPOILAGEJournal of Food Science, 1936
- Studies on Anaerobic BacteriaJournal of Bacteriology, 1935
- Microbiology of CanningIndustrial & Engineering Chemistry, 1932
- The Examination of Spoiled Canned Foods: 2. Classification of Flat Sour, Spoilage Organisms from Nonacid FoodsThe Journal of Infectious Diseases, 1926
- A HIGHLY RESISTANT THERMOPHILIC ORGANISMJournal of Bacteriology, 1920