Assessment of the Stability of Pasteurized Comminuted Meat Products
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1970.tb05248.x/fullpdf
Reference18 articles.
1. Intrinsic factors in meat products counteracting botulinogenic conditions;Blanche-Koelensmid;Antonie van Leeuwenhoek,1968
2. Methods for determining the incidence of putrefactive anaerobic spores in meat products;Burke;Fd Technol., Champaign,1950
3. Methods for the recovery of clostridia from foods;Gibbs;J. appl. Bact.,1965
4. Incidence of mesophilic Clostridium spores in raw pork, beef and chicken in processing plants in the United States and Canada;Greenberg;Appl. Microbiol.,1966
5. Bacteriological studies relating to thermal processing of canned meats. V Characteristics of putrefactive anaerobes used in thermal resistance studies;Gross;Fd Res.,1946
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