MICROBIOLOGICAL AND SANITIZER ANALYSIS OF WATER USED FOR COOLING CONTAINERS OF FOOD IN COMMERCIAL CANNING FACTORIES IN MINNESOTA AND WISCONSIN
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 954-963
- https://doi.org/10.1111/j.1365-2621.1978.tb02462.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Sporicidal Properties of Chlorine Compounds: Applicability to Cooling Water for Canned Foods1,2Journal of Milk and Food Technology, 1976
- Botulism in Commercially Canned FoodsJournal of Milk and Food Technology, 1975
- Evaluation of Existing Field Test Kits for Determining Free Chlorine Residuals in Aqueous SolutionsJournal AWWA, 1974
- The Mechanism of Microbiological Leaker Spoilage of Canned Foods: A ReviewJournal of Applied Bacteriology, 1972
- An Approach to Bacteriological StandardsJournal of Applied Bacteriology, 1969
- The Determination of Free and Combined Chlorine in Water by the Use of Diethyl‐p‐phenylene DiamineJournal AWWA, 1957