INFLUENCE OF PROCESSING PROCEDURES ON TOTAL COUNT, PRESUMPTIVE COLIFORMS AND Clostridium perfringens IN BEEF FOR FURTHER COOKING
- 1 May 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (3), 494-495
- https://doi.org/10.1111/j.1365-2621.1972.tb02673.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- THE EFFECT OF THE INITIAL CELL CONCENTRATION UPON SURVIVAL OF BACTERIA AT −22 CJournal of Bacteriology, 1955
- The Egg Yolk Plate Reaction for the Presumptive Diagnosis of Clostridium sporogenes and Certain Species of the Gangrene and Botulinum GroupsJournal of Bacteriology, 1947