Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers
- 1 December 1968
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 31 (4), 462-478
- https://doi.org/10.1111/j.1365-2672.1968.tb00395.x
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Incidence and Significance of Thermoduric Bacteria in Farm Milk Supplies: A Reappraisal and ReviewJournal of Applied Bacteriology, 1967
- The Effects of Sulphite Preservative in British Fresh SausagesJournal of Applied Bacteriology, 1966
- Coryneform Bacteria in Poultry, Eggs and MeatJournal of Applied Bacteriology, 1966
- Comparative Studies on Coryneform Bacteria from Milk and Dairy SourcesJournal of Applied Bacteriology, 1966
- A Comparison of Coryneform Bacteria from Soil and Herbage: Cell Wall Composition and NutritionJournal of Applied Bacteriology, 1966
- The Aerobic Flora of Stored Meat with Particular Reference to the Use of Selective MediaJournal of Applied Bacteriology, 1965
- A Diagnostic Key for Identifying the Lactic Acid Bacteria of Vacuum Packed BaconJournal of Applied Bacteriology, 1963
- Beitrag zur Kenntnis der antimikrobiellen Wirkung der schwefligen Säure I. Mitteilung Übersicht über einflußnehmende Faktoren auf die antimikrobielle Wirkung der schwefligen SäureZeitschrift für Lebensmittel-Untersuchung und Forschung, 1962
- BACTERIAL MULTIPLICATION IN PACKED WILTSHIRE BACONJournal of Applied Bacteriology, 1960
- THERMODURIC ORGANISMS IN MILK. PART I. A REVIEW OF THE LITERATUREProceedings of the Society for Applied Bacteriology, 1950