High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms

Author:

Jay James M.

Publisher

Springer Netherlands

Reference56 articles.

1. Amelunxen, R. E., and A. L. Murdock. 1978. Microbial life at high temperatures: Mechanisms and molecular aspects. In Microbial Life in Extreme Environments, ed. D. J. Kushner, 217–278. New York: Academic Press.

2. Anellis, A., J. Lubas, and M. M. Rayman. 1954. Heat resistance in liquid eggs of some strains of the genus Salmonella. Food Res. 19:377–395.

3. Ansley, S. B., L. L. Campbell, and P. S. Sypherd. 1969. Isolation and amino acid composition of ribosomal proteins from Bacillus stearothermophilus. J. Bacteriol. 98:568–572.

4. Area, M., C. Calvori, L. Frontali, and G. Tecce. 1964. The enzymic synthesis of aminoacyl derivatives of soluble ribonucleic acid from Bacillus stearothermophilus. Biochem. Biophys. Acta 87:440–448.

5. Baird-Parker, A. C., M. Boothroyd, and E. Jones. 1970. The effect of water activity on the heat resistance of heat sensitive and heat resistant strains of salmonellae. J. Appl. Bacteriol. 33:515–522.

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