Essentials of the assessment of the hygienic condition of food factories and their products
- 1 June 1964
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (6) , 349-362
- https://doi.org/10.1002/jsfa.2740150601
Abstract
No abstract availableThis publication has 84 references indexed in Scilit:
- The influence of heat treatment on the gram stain of pathogenic staphylococciAntonie van Leeuwenhoek, 1962
- Microbiological Standards and Handling Codes for Chilled and Frozen Foods. A ReviewApplied Microbiology, 1961
- Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foodsAntonie van Leeuwenhoek, 1959
- Enumeration of sulphite-reducing clostridia occurring in foodsJournal of the Science of Food and Agriculture, 1959
- A simplified method for the isolation and study of obligate anaerobesThe Journal of Pathology and Bacteriology, 1959
- Isolation of Salmonellae from Food SamplesApplied Microbiology, 1958
- The enumeration ofStaphylococcus aureus in foodsAntonie van Leeuwenhoek, 1956
- Staphylococcal Food Poisoning Associated with Spray-Dried MilkEpidemiology and Infection, 1955
- 484. Studies in the bacteriology of milk: IV. The Gram-negative rods of milkJournal of Dairy Research, 1952
- COMPARISON OF LUDLAM'S MEDIUM WITH STAPHYLOCOCCUS MEDIUM NUMBER 110 FOR THE ISOLATION OF STAPHYLOCOCCI THAT CLOT BLOODJournal of Bacteriology, 1949