Observations on the inhibition of vegetative cells of Clostridium sporogenes by nitrite which has been autoclaved in a laboratory medium, discussed in the context of sub‐lethally processed cured meats
- 1 December 1967
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 2 (4), 377-397
- https://doi.org/10.1111/j.1365-2621.1967.tb01361.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery of heated bacterial spores *International Journal of Food Science & Technology, 1966
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS VIII. THERMAL RESISTANCE OF SPORES NORMALLY PRESENT IN MEATJournal of Food Science, 1947
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1945