The Effect of the Pasteurization Temperature on Individual Germs Found in Milk-Reference-Cited by-同舟云学术

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The Effect of the Pasteurization Temperature on Individual Germs Found in Milk

Published:1927-05 Issue:3 Volume:10 Page:263-268
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Brannon J.M.,Prucha M.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference6 articles.

1. A study of bacteria which survive pasteurization;Ayers;U. S. Dept. Agr. Bureau of Animal Industry,1913

2. Ability of colon bacilli to survive pasteurization;Ayers;Jour. Agr. Research,1914

3. Ability of streptococci to survive pasteurization;Ayers;Jour. Agr. Research,1914

4. The rate of multiplication of B. coli at different temperatures;Barber;Jour. Inf. Dis,1908

5. Amicrococcus, the thermal death limit of which is 76°C;Russel;Centralblate fur Bokeriologie, Abt.,1902

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. THERMODURIC ORGANISMS IN MILK. PART I. A REVIEW OF THE LITERATURE;Proceedings of the Society for Applied Bacteriology;1950-04

2. 363. Studies in the bacteriology of milk: II. The staphylococci and micrococci of milk;Journal of Dairy Research;1948-08

3. Thermoduric Bacteria in Pasteurized Milk. A Review of Literature;Journal of Dairy Science;1940-11

4. Bakteriologische und biologische Untersuchungsmethoden;Die Milch;1930

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