Resistance of Clostridium perfringens to Varying Degrees of Acidity during Growth and Sporulation-Reference-Cited by-同舟云学术

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Resistance of Clostridium perfringens to Varying Degrees of Acidity during Growth and Sporulation

Published:1970-01 Issue:1 Volume:35 Page:91-95
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

FISCHER LINDA H.,STRONG DOROTHY H.,DUNCAN CHARLES L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb12377.x/fullpdf

Reference13 articles.

1. S.P. Colowick, and N.O. Kaplan, 1955 . "Methods In Enzymology ," Vol. I . p. 138 -146 . Academic Press, Inc., New York.

2. EXPERIMENTAL FOOD-POISONING BY CLOSTRIDIUM WELCHII

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. Clostridium perfringens gastroenteritis;Foodborne Infections and Intoxications;2006

2. Optimizing Sporulation of Clostridium perfringens;Journal of Food Protection;2002-09-01

3. A comparative study on the conditions of growth and sporulation of three strains ofClostridium petfringenstype A;Canadian Journal of Microbiology;1996-03-01

4. SURVIVAL OF VIBRIO-PARAHAEMOLYTICUS IN SHRIMP TISSUE UNDER VARIOUS ENVIRONMENTAL CONDITIONS;APPL MICROBIOL;1972

5. Survival of Vibrio parahaemolyticus in Shrimp Tissue Under Various Environmental Conditions;Applied Microbiology;1972-01

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