Influence of Buffers and pH on the Thermal Destruction of Spores of Bacillus megaterium and Bacillus polymyxa
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1964.tb01744.x/fullpdf
Reference27 articles.
1. Base exchange and heat resistance in bacterial spores
2. EFFECT OF DIVALENT CATIONS IN THE SPORULATION MEDIUM ON THE THERMAL DEATH RATE OF BACILLUS COAGULANS VAR. THERMOACIDURANS
3. EFFECTS OF CARBOHYDRATES, PROTEINS, AND BACTERIAL CELLS IN THE HEATING MEDIA ON THE HEAT RESISTANCE OF CLOSTRIDIUM SPOROGENES
4. EFFECT OF ACIDS, SALT, SUGAR, AND OTHER FOOD INGREDIENTS ON THERMAL RESISTANCE OF BACILLUS THERMOACIDURANX
5. STUDlES ON PUTREFACTIVE ANAEROBES AS SPOILAGE AGENTS IN CANNED FOODS
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4. Thermal resistance ofAlicyclobacillus acidoterrestrisspores in different buffers and pH;Food Microbiology;1998-12
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