The effect of oil on the heat resistance of Staphylococcus aureus-Reference-Cited by-同舟云学术

The effect of oil on the heat resistance of Staphylococcus aureus

Published:1985-10 Issue:4 Volume:2 Page:277-283
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gaze J.E.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference21 articles.

1. The inhibition and destruction of cocci;Baird-Parker,1971

2. Practical implications of injured microorganisms in food;Busta;J. Milk Food Technol,1976

3. The heat resistance and recovery of cocci and spores heated in oil and oily canned foods;Gaze;Campden Food Preservation Research Association, Technical Memorandum No. 308,1982

4. The heat resistance and recovery of cocci and spores heated in oil and oily canned foods;Gaze;Campden Food Preservation Research Association, Technical Memorandum No. 345,1983

5. The heat resistance and recovery of cocci heated in oil and oily canned foods;Gaze;Campden Food Preservation Research Association, Technical Memorandum No. 387,1984

Cited by 13 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. Ultrasonic Interfacial Engineering of Red Phosphorous–Metal for Eradicating MRSA Infection Effectively;Advanced Materials;2020-12-22

2. Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate;Journal of Food Protection;2015-08-01

3. Principal Causes of Spoilage in Canned Fish Products;Fish Canning Handbook;2010-04-26

4. Thermal Death of Bacillus subtilis Spores in Oil-Water Systems;Biocontrol Science;2010

5. Use of conductimetry to rapidly determine relative stress sensitivity inSalmonellaisolates;Journal of Applied Microbiology;2009-02