THERMAL DEATH TIME OF Clostridium botulinum TYPE E IN MEAT OF THE BLUE CRAB
- 1 July 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (4), 1022-1025
- https://doi.org/10.1111/j.1365-2621.1977.tb12658.x
Abstract
No abstract availableThis publication has 36 references indexed in Scilit:
- INFLUENCE OF THE z VALUE OF Clostridium botulinum ON THE ACCURACY OF PROCESS CALCULATIONSJournal of Food Science, 1975
- Viability of Clostridial Spores and the Requirements of Damaged Organisms III. The Effect of Delay in Plating after Exposure to the Bactericidal InfluenceJournal of Applied Bacteriology, 1972
- Clostridium botulinum Type F: Isolation from CrabsScience, 1968
- The Resistance of Spores of Clostridium botulinum Type E to Heat and RadiationJournal of Applied Bacteriology, 1965
- HEAT RESISTANCE IN LIQUID EGGS OF SOME STRAINS OF THE GENUS SALMONELLA a,bJournal of Food Science, 1954
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1946
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS 1Journal of Food Science, 1945
- BACTERIOLOGICAL STUDIES OF FRESH CRABMEATJournal of Food Science, 1941
- HEAT‐RESISTANCE STUDIES ON SPORES OF PUTREFACTIVE ANAEROBES IN RELATION TO DETERMINATION OF SAFE PROCESSES FOR CANNED FOODSJournal of Food Science, 1938
- Studies on Spores the Thermal Death Time of Clostridium Botulinum: IV. The Resistance Of Spores To Heat And The Dormancy Or Delayed Germination Of Spores Which Have Been Subjected To HeatThe Journal of Infectious Diseases, 1925