Thermal resistance characteristics of PA 3679 in the temperature range of 110–121°C as affected by pH, type of acidulant and substrate
- 30 June 1994
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 22 (4), 239-247
- https://doi.org/10.1016/0168-1605(94)90175-9
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-δ-lactoneInternational Journal of Food Microbiology, 1992
- Kinetic Parameters for Inactivation of Bacillus stearothermophilus at High TemperaturesJournal of Food Science, 1990
- Acidification Process Technology to Control Thermophilic Spoilage in Canned MushroomsJournal of Food Protection, 1989
- Determination of a process time for a new product: canned low acid artichoke heartsInternational Journal of Food Science & Technology, 1988
- New Media for Enumeration and Detection of Clostricfium sporogenes (PA3679) SporesJournal of Food Science, 1983
- GROWING SPORES OF P.A. 3679 IN FORMULATIONS OF BEEF HEART INFUSION BROTHJournal of Food Science, 1980
- ACTIVATION OF Bacillus stearothermophilus SPORES AT LOW pHJournal of Food Science, 1979
- OBSERVATIONS ON THE THERMAL RESISTANCE OF PUTREFACTIVE ANAEROBE NO. 3679 SPORES IN THE TEMPERATURE RANGE OF 250–300°F.aJournal of Food Science, 1954
- EFFECT OF ACIDS, SALT, SUGAR, AND OTHER FOOD INGREDIENTS ON THERMAL RESISTANCE OF BACILLUS THERMOACIDURANXJournal of Food Science, 1949
- EFFECT OF PH ON THERMAL PROCESS REQUIREMENTS OF CANNED FOODSJournal of Food Science, 1948