Microbial Destruction Rates in Soft-Serve Ice Cream During Freezing-Reference-Cited by-同舟云学术

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Microbial Destruction Rates in Soft-Serve Ice Cream During Freezing

Published:1965-09 Issue:9 Volume:48 Page:1191-1195
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Foley J.,Sheuring J.J.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference15 articles.

1. Microbiological Problems of Frozen Food Products;Borgstrom;Advances in Food Research,1955

2. Problems in the Analysis of Growth and Wear Curves;Box;Biometrics,1950

3. A Study of Bacteria in Ice Cream;Ellenberger;New York Agr. Expt. Sta., Memo.,1919

4. The Influence of Manufacturing Operations on the Bacterial Content of Ice Cream;Fabian;Michigan Agr. Expt. Sta., Tech. Bull.,1923

5. The Bacterial Content of Ice Cream;Fat;J. Dairy Sci.,1924

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. A study of some factors affecting the methylene blue test and the effect of freezing on the bacterial content of ice cream;International Journal of Food Science & Technology;2007-06-28

2. Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A Review;Journal of Food Protection;1989-04-01

3. SELECTIVE CULTURE OF SPOILAGE AND INDICATOR ORGANISMS1,2;Journal of Milk and Food Technology;1970-04-01

4. Cause of Microbial Death during Freezing in a Soft-Serve Ice Cream Freezer;Journal of Dairy Science;1966-08

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