Thermal destruction of bacterial spores immobilized in food/alginate particles

Author:

Brown K.L.,Ayres C.A.,Gaze J.E.,Newman M.E.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference17 articles.

1. Production of types A and B spores of Clostridium botulinum by the biphasic method: effect on spore population, radiation resistance and toxigenicity;Anellis;Appl. Microbiol,1972

2. The use of alginate spore beads in the investigation of ultra-high temperature processing;Bean,1979

3. Calculating heat sterilisation processes for canned foods;Board;Food. Technol. Aust,1978

4. Method for the immobilization of bacterial spores in alginate gel;Dallyn;Lab. Pract,1977

5. Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures 1. Laboratory determination of temperature coefficients;Davies;J. Food. Technol,1977

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