The effect of sodium chloride, potassium nitrate and sodium nitrite on the recovery of heated bacterial spores *
- 28 June 1966
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 1 (2), 147-163
- https://doi.org/10.1111/j.1365-2621.1966.tb01039.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- The Effect of Sodium Chloride on Radiation Resistance and Recovery of Irradiated Anaerobic SporesJournal of Applied Bacteriology, 1965
- Incidence of Putrefactive Anaerobic Spores in MeataJournal of Food Science, 1964
- Comparative Studies on Media for Counting Anaerobic Bacterial Spores. II.Journal of Food Science, 1961
- HEAT RESISTANCE and GROWTH CHARACTERISTICS OF MICROORGANISMS ISOLATED FROM SEMI-PERISHABLE CANNED HAMSJournal of Food Science, 1960
- COMPARATIVE STUDIES ON MEDIA FOR COUNTING ANAEROBIC BACTERIAL SPORESaJournal of Food Science, 1959
- A SALT-TOLERANT DENITRIFYINGBACILLUSSTRAIN WHICH ‘BLOWS’ CANNED BACONJournal of Applied Bacteriology, 1956
- SPORE DESTRUCTION RATE STUDIES ON ORGANISMS OF SIGNIFICANCE IN THE PROCESSING OF CANNED FOODSJournal of Food Science, 1951
- TAINT IN SOUTHERN COUNTRY‐STYLE HAMSJournal of Food Science, 1951
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1945
- BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATSJournal of Food Science, 1945