The Effect of Variation in pH on the Heat Resistance of Cultures ofStreptococcus faecalis
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1963.tb01161.x/fullpdf
Reference14 articles.
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3. The loss of viability of bacteria in suspension due to changing the ionic environment;Gossling;J. appl. Bact.,1958
4. Bacteriological aspects of ice-cream, synthetic cream and other emulsified products;Hobbs;J. R. sanit. Inst.,1951
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