STAPHYLOCOCCI AND SALMONELLA CONTROL IN FOODS I. EFFECT OF ULTRA‐VIOLET RADIATION AND OZONE ON BAKERY CUSTARD AND CREAM FILLINGS1
- 1 January 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (1), 1-9
- https://doi.org/10.1111/j.1365-2621.1942.tb17223.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- PRESENT USE AND FUTURE PROSPECTS OF OZONE IN FOOD STORAGEJournal of Food Science, 1938
- THE CONTROL OF STAPHYLOCOCCI IN CUSTARD‐FILLED PUFFS AND ÉCLAIRS 1Journal of Food Science, 1936