1. Appleman , M. D. Hahn , S. S. 1951 Factors limiting survival of enteric organisms in frozen orange concentrate Bact. Proc 35
2. The identity and origin of faecal streptococci in canned hams;Barnes;Ann. Inst. Pasteur, Lille,1955
3. The importance of temperature for the survival time of bacteria in acid foods;Beard;J. prev. Med., Baltimore,1932
4. A rapid method for the presumptive identification of bacteria which have been associated with off-flavours and odours in concentrated orange juice;Berry;Food Tech., Champaign,1954
5. Pasteurization and storage of sweetened and unsweetened lime juice;Bissett;Food Tech., Champaign,1954