The Effect of Sodium Chloride on Heat Resistance and Recovery of Heated Spores ofBacillus stearothermophilus
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1969.tb02193.x/fullpdf
Reference18 articles.
1. Effect of acids, salt, sugar and other food ingredients on thermal resistance of Bacillus thermoacidurans;Anderson;Fd Res.,1949
2. Lack of influence of suspending media on heat activation of Bacillus subtilis spores and absence of deactivation;Busta;Appl. Microbiol.,1964
3. The relation between heat activation and colony formation for the spores of Bacillus stearothermophilus;Cook;J. Pharm. Pharmac.,1964
4. Factors affecting the heat resistance of Bacillus stearothermophilus spores. I. The effect of recovery conditions on colony counts of unheated and heated spores;Cook;J. Fd Technol.,1968a
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