Construction of a computer-controlled thermoresistometer for the determination of the heat resistance of bacterial spores over the temperature range 100 to 150°C
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb00590.x/fullpdf
Reference21 articles.
1. The HTST inactivation of peroxidase in a computer controlled reactor;David;Journal of Food Science,1985
2. The non-logarithmic rate of thermal destruction of spores of Bacillus coagulans;Frank;Applied Microbiology,1957
3. Methods of assessing the sporicidal efficiency of an ultra-high-temperature milk sterilizing plant. 11. Experiments with suspensions of spores in milk;Franklin;Journal of Applied Bacteriology,1958
4. The heat resistance of spores of Clostridium botulinum 213B over the temperature range 120 to 140°C;Gaze;International Journal of Food Science and Technology,1988
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