STUDlES ON PUTREFACTIVE ANAEROBES AS SPOILAGE AGENTS IN CANNED FOODS
- 1 January 1950
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 15 (1), 62-67
- https://doi.org/10.1111/j.1365-2621.1950.tb16450.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1946
- Clostridium parasporogenes , an Invalid SpeciesJournal of Bacteriology, 1945
- HEAT‐RESISTANCE STUDIES ON SPORES OF PUTREFACTIVE ANAEROBES IN RELATION TO DETERMINATION OF SAFE PROCESSES FOR CANNED FOODSJournal of Food Science, 1938
- The Thermal Death Point in Relation to Time of Typical Thermophilic OrganismsThe Journal of Infectious Diseases, 1920