VIABILITY OF Staphylococcus aureus IN INTERMEDIATE MOISTURE MEATS
- 1 September 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6), 1004-1008
- https://doi.org/10.1111/j.1365-2621.1973.tb02134.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- STABILITY OF INTERMEDIATE MOISTURE FOODS. 2. MicrobiologyJournal of Food Science, 1972
- Effect of Water Activity on Enterotoxin B Production and Growth of Staphylococcus aureusApplied Microbiology, 1971
- Tolerance of Bacteria to High Concentrations of NaCl and Glycerol in the Growth MediumApplied Microbiology, 1971
- Combined Effect of Water Activity, pH and Temperature on the Growth of Clostridium botulinum from Spore and Vegetative Cell InoculaJournal of Applied Bacteriology, 1967
- Special purpose culture media containing propylene glycol.Applied Microbiology, 1967
- Water Relations of Staphylococcus Aureus At 30°CAustralian Journal of Biological Sciences, 1953
- A Study of the Bactericidal Activity in Vitro of Certain Glycols and Closely Related CompoundsThe Journal of Infectious Diseases, 1948