THE GROWTH OF CLOSTRIDIUM BOTULINUM IN ACID BREAD MEDIA-Reference-Cited by-同舟云学术

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THE GROWTH OF CLOSTRIDIUM BOTULINUM IN ACID BREAD MEDIA

Published:1951-04 Issue:1 Volume:14 Page:62-72
ISSN:0370-1778
Container-title:Proceedings of the Society for Applied Bacteriology
language:en
Short-container-title:

Author:

INGRAM M.,ROBINSON R. H. M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1951.tb01994.x/fullpdf

Reference23 articles.

1. Preservation of foods with antibiotics. I. The complementary action of subtilin and mild heat;Andersen;Food Tech.,1950

2. Bever , J. S. Halvorson , H. O. 1947 Growth of Clostridium botulinum in canned bread Rep. Hormel Inst. Univ. Minnesota, 1947-8 53

3. Cookson , E. D. 1949 (Brit. Baking Ind. Res Assn). Pers. comm

4. Cruickshank , J. R. 1950 Pers. comm

Cited by 8 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. The relevance of Clostridium botulinum type C in public health and food processing;International Journal of Food Science & Technology;2007-06-28

2. Clostridium Botulinum in Marinated Products;Canadian Institute of Food Science and Technology Journal;1975-04

3. Minimal Growth Temperature, Sodium Chloride Tolerance, p H Sensitivity, and Toxin Production of Marine and Terrestrial Strains of Clostridium botulinum Type C;Applied Microbiology;1971-12

4. Effect of Sodium Chloride and p H on the Outgrowth of Spores of Type E Clostridium botulinum at Optimal and Suboptimal Temperatures;Applied Microbiology;1966-01

5. THE PHYSIOLOGY OF THE MICROBIAL SPOILAGE OF FOODS;Journal of Applied Bacteriology;1955-07

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