Thermal Inactivation Studies on Pathogenic Bacteria in Milk and Various Milk Products. I. Corynebacterium diphtheriae ATCC No. 296-Reference-Cited by-同舟云学术

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Thermal Inactivation Studies on Pathogenic Bacteria in Milk and Various Milk Products. I. Corynebacterium diphtheriae ATCC No. 296

Published:1961-01 Issue:1 Volume:44 Page:32-40
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Daoust Donald R.,Read R.B.,Warren Litsky

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Short Time Pasteurization of Milk;Ball;Ind. Eng. Chem.,1943

2. Berlin, klin;Brieger;Woehschr.,1890

3. The Present Status of High-Temperature Short-Time Pasteurization of Milk;Irwin;Milk Plant Monthly,1935

4. Ueber Bakterien in der Milch. Gesell. f;Loefflbr;Heilkunde zu Berlin,1887

5. Thermal Death Points of Pathogenic Bacteria in Cream and Ice Cream;Oldenbusch;Am. J. Public Health,1930

Cited by 15 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. Identification, assessment and management of food-qrelated microbiological hazards: historical, fundamental and psycho-social essentials1Presented, in part, to the First International Eijkman Post-graduate Course in Food Safety at the University of Wisconsin, River Falls, USA, 26th May 1995; the AIFST Regional Meeting, Sydney, 12th October 1995; the Veterinary Public Health Course at Zagreb, Croatia, 6th March 1996; the Microbiological Food Safety Seminar, Taipei, Taiwan, 11th June 1996; the Mercosur Food Protection Conference, Buenos Aires, Argentina, 28th November 1996; the Food Microbiology and Safety in International Perspective Course, University of Wisconsin at River Falls, 4–10 June 1997; and the Regional Public Health and Preventive Medicine Conference, Bologna, 19th November 1997.1;International Journal of Food Microbiology;1998-01

2. Microbiological Safety of Cheese Made from Heat-Treated Milk, Part III. Technology, Discussion, Recommendations, Bibliography;Journal of Food Protection;1990-07-01

3. Role of Curing Agents in the Preservation of Shelf-stable Canned Meat Products;Applied Microbiology;1968-02

4. ROLE OF CURING AGENTS IN PRESERVATION OF SHELF-STABLE CANNED MEAT PRODUCTS;APPL MICROBIOL;1968

5. Thermal Inactivation of Bacteriophages Active Against Lactic Streptococci;Journal of Dairy Science;1966-11

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