Causes of Can Swelling and Blackening of Canned Baby Clams. II. Bacterial Action Involved in Can Swelling and Blackening of Baby Clams
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2), 231-234
- https://doi.org/10.1111/j.1365-2621.1967.tb01301.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Causes of Can Swelling and Blackening of Canned Baby Clams I. Chemical Factors Involved in BlackeningJournal of Food Science, 1966
- STUDIES ON THE SPORES OF AEROBIC BACTERIA IJournal of Bacteriology, 1953
- Bacteriologicl Investigation of the Japanese Baby-Clam CanneriesNIPPON SUISAN GAKKAISHI, 1947
- Bacteriological Investigation of the Japanese Baby-Clam Canneries. III. Numbers of Viable Micro-organismus in the Sea Waters, Bottom-Muds of Clam-Culturing Beds, Soils and Dusts from the CanneriesNIPPON SUISAN GAKKAISHI, 1947
- Bacteriological lnvestigation of the Jappanese Baby-Clam CanneriesNIPPON SUISAN GAKKAISHI, 1947