Growth and Sporulation of Smooth and Rough Variants of Bacillus Stearothermophilus in Pea Extract and on Pea Agar-Reference-Cited by-同舟云学术

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Growth and Sporulation of Smooth and Rough Variants of Bacillus Stearothermophilus in Pea Extract and on Pea Agar

Published:1966-07 Issue:4 Volume:31 Page:615-619
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FIELDS M. L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb01914.x/fullpdf

Reference8 articles.

1. The cytology and life-history of bacteria.

2. M. L. Fields, 1964 . Unpublished data. University of Missouri, Columbia, Missouri.

3. A technique for the approximate quantitative prediction of flat souring in canned peas

Cited by 6 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. Antibiotic Sensitivities of Rough and Smooth Variants of Bacillus stearothermophilus var. calidolactis;Canadian Institute of Food Science and Technology Journal;1982

2. The Flat Sour Bacteria;Advances in Food Research;1970

3. Factors Affecting the Growth and Interaction of the Rough and Smooth Variants of Bacillus stearothermophilus. 2. Media and pH;Journal of Food Science;1967-07

4. Factors Affecting Growth and Interaction of Rough and Smooth Variants of Bacillus stearothermophilus. 1. Oxygen Tension and Temperature;Journal of Food Science;1967-07

5. Pathways of Glucose Metabolism by Rough and Smooth Variants of Bacillus stearothermophilus;Applied Microbiology;1967-05

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