Canned Foods: Principles of Thermal Processing-Reference-Cited by-同舟云学术

Canned Foods: Principles of Thermal Processing

Published:2018 Issue: Volume: Page:1-15
ISSN:2191-5407
Container-title:SpringerBriefs in Molecular Science
language:
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Author:

Montanari Angela,Barone Caterina,Barone Michele,Santangelo Anna

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-74132-1_1

Reference87 articles.

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2. Ahmed AA, Dirar HA (2011) Effect of aeration and method of addition of glucose sugar to culture medium on growth and sporulation of some Bacillus thuringiensis isolates from Sudan soils. Gezira J Agric Sci 9:1

3. André S, Zuber F, Remize F (2013) Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey. Int J Food Microbiol 165(2):134–143. https://doi.org/10.1016/j.ijfoodmicro.2013.04.019

4. Atrih A, Foster SJ (1999) The role of peptidoglycan structure and structural dynamics during endospore dormancy and germination. Antonie Van Leeuwenhoek 75(4):299–307. https://doi.org/10.1023/A:1001800507443

5. Augusto PED, Tribst AAL, Cristianini M (2014) Thermal processes—Commercial sterility (Retort). In: Batt CA (ed) Encyclopedia of food microbiology. Academic Press, Cambridge, pp 567–576. https://doi.org/10.1016/b978-0-12-384730-0.00405-5

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