Citric acid lowers heat resistance of Clostridium sporogenes PA 3679 in HTST white asparagus purée
- 1 December 1993
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 28 (6), 603-610
- https://doi.org/10.1111/j.1365-2621.1993.tb01311.x
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Thermal treatment of aseptically processed tomato pasteInternational Journal of Food Science & Technology, 1990
- Thermal Inactivation of Clostridium botulinum Type E Spores in Oyster Homogenates at Minimal Processing TemperaturesJournal of Food Science, 1990
- Construction of a computer‐controlled thermoresistometer for the determination of the heat resistance of bacterial spores over the temperature range 100 to 150°CInternational Journal of Food Science & Technology, 1988
- The effect of citric acid on growth of proteolytic strains of Clostridium botulinumJournal of Applied Bacteriology, 1986
- GROWING SPORES OF P.A. 3679 IN FORMULATIONS OF BEEF HEART INFUSION BROTHJournal of Food Science, 1980
- Abhängigkeit der thermischen Abtötung vom Mikroorganismen vom pH-Wert der MedienZeitschrift für Lebensmittel-Untersuchung und Forschung, 1980
- Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures I. Laboratory determination of temperature coefficientsInternational Journal of Food Science & Technology, 1977
- Effect of pH on the Heat Resistance ofClostridium sporogenesSpores in Minced MeatJournal of Applied Bacteriology, 1972
- 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 PH ON THERMAL PROCESS REQUIREMENTS OF CANNED FOODSJournal of Food Science, 1948