Incidence and Heat Resistance of Clostridium botulinum Type E Spores in Menhaden Surimi
- 1 November 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (6), 1562
- https://doi.org/10.1111/j.1365-2621.1991.tb08640.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Proteolytic Activity of Surimi from Pacific Whiting (Merluccius productus) and Heat‐Set Gel TextureJournal of Food Science, 1989
- Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi ProductionJournal of Food Science, 1989
- Effects of Heat-Stable Alakaline Protease Activity of Atlantic Menhaden (Brevootii tyrannus) on Surimi GelsJournal of Food Science, 1988
- Comparison of the Thermostability of Red Hake and Alaska Pollock Surimi during ProcessingJournal of Food Science, 1988
- Microbiological and Chemical Changes of Surimi-Based Imitation Crab during StorageJournal of Food Science, 1988
- Menhaden (Brevoortia tyrannus): Thermally Processed for a Potential Food ResourceJournal of Food Science, 1988
- Effect of Delayed Germination by Heat-Damaged Spores on Estimates of Heat Resistance of Clostridium botulinum Types E and FJournal of Food Science, 1983
- THERMAL DEATH TIME OF Clostridium botulinum TYPE E IN MEAT OF THE BLUE CRABJournal of Food Science, 1977
- Thermal Resistance of Spores of Five Strains of Clostridium botulinum Type E in Ground Whitefish ChubsJournal of Food Science, 1968