SIGNIFICANCE OF BACTERIA IN FROZEN VEGETABLES1
- 1 November 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (6) , 429-438
- https://doi.org/10.1111/j.1365-2621.1947.tb16436.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- A MODIFIED LITTLE PLATE METHOD FOB, BACTERIAL COUNTS IN VEGETABLE FREEZING PLANTSJournal of Food Science, 1943
- MICROBIOLOGICAL STUDIES1 ON COMMERCIAL PACKS OF FROZEN FRUITS AND VEGETABLES 2Journal of Food Science, 1939
- MICROBIOLOGY IN RELATION TO FOOD PRESERVATIONJournal of Food Science, 1938
- TYPES and SURVIVAL OF SOME MICROÖRGANISMS IN FROZEN‐PACK PEAS, BEANS, and SWEET CORN GROWN IN THE EAST1Journal of Food Science, 1937
- SPINACH AND KALE IN FROZEN PACKJournal of Food Science, 1937
- EFFECT OF PRESERVATIVES ON FERMENTATION AND VIABILITY OF SUGAR‐TOLERANT YEASTS1Journal of Food Science, 1936
- SOME OBSERVATIONS ON THE FREEZING PRESERVATION OF ALDERMAN PEAS*Journal of Food Science, 1936
- STUDIES OF NUMBERS AND TYPES OF MICROORGANISMS IN FROZEN VEGETABLES AND FRUITSJournal of Food Science, 1936
- LACTOBACILLI IN FROZEN PACK PEASScience, 1933
- THE LATENT PERIOD IN THE GROWTH OF BACTERIAThe Journal of Experimental Medicine, 1916