Factors Affecting the Heat Resistance of Nonsporing Organisms-Reference-Cited by-同舟云学术

Factors Affecting the Heat Resistance of Nonsporing Organisms

Published:1963-12 Issue:3 Volume:26 Page:314-333
ISSN:0021-8847
Container-title:Journal of Applied Bacteriology
language:en
Short-container-title:

Author:

Hansen N.-H.,Riemann H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Microbiology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1963.tb04783.x/fullpdf

Reference48 articles.

1. Studies in the bacteriology of low temperature pasteurization. Part II. The heat resistance of a thermoduric streptococcus grown at different temperatures;Anderson;J. dairy Res.,1936

2. The enterococcus;Bagger;J. Path. Bact.,1926

3. The destruction of microorganisms in the presence of sugars. I. The role of sucrose in the commercial processing of canned fruits;Baumgartner;J. Soc. chem. Ind.,1934

4. Uber die Bedingungen der Widerstandsfähigkeit von Bakterien gegen Erhitzung;Claydon;Z. Hyg.,1937

Cited by 225 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. Sterilization of yak milk by direct steam injection (DSI) and effects on milk quality;LWT;2023-11

2. Microbiological assessment of heat treatment of broiler mash at laboratory scale to evaluate Salmonella reduction during feed conditioning;Journal of Applied Poultry Research;2021-03

3. Quantitative approach to assess the compliance to a performance objective (PO) of Campylobacter jejuni in poultry meat in France;International Journal of Food Microbiology;2021-01

4. Survival of Salmonella on Red Meat in Response to Dry Heat;Journal of Food Protection;2020-10-15

5. Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear;International Journal of Food Microbiology;2019-02