Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High-Acid Foods-Reference-Cited by-同舟云学术

Ethylene Oxide Resistance of Microorganisms Important in Spoilage of Acid and High-Acid Foods

Published:1970-01 Issue:1 Volume:35 Page:26-29
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BLAKE O. F.,STUMBO C. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb12360.x/fullpdf

Reference11 articles.

1. POPULATION HETEROGENEITY IN THE RESISTANCE OF AEROBIC SPORES TO ETHYLENE OXIDE

2. C.L. Haurand , 1966 . Influence of nature of culture and subculture media on resistance of P. A. 3679 spores to ethylene oxide . Master's Thesis , Univ. of Mass. 61 pp.

3. L.N. Kuzminski , 1967 . The death kinetics of spores of Clostridium botulinum 62 A on exposure to a dichlorodifluoromethaneethylene oxide mixture at elevated temperatures . Ph.D. Dissertation. Univ. of Mass. 127 pp.

Cited by 18 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. Technical and quality management of canning;Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector;2019

2. UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review;Comprehensive Reviews in Food Science and Food Safety;2011-08-22

3. Protezione degli alimenti mediante sostanze chimiche e sistemi di biocontrollo;Food;2009

4. An Overview of Sterilization Methods for Packaging Materials Used in Aseptic Packaging Systems;Food and Bioproducts Processing;2003-03

5. Spices, dry soups and oriental flavourings;Micro-Organisms in Foods 6;2000