ATTEMPTS TO INCREASE THE HEAT RESISTANCE OF THE SPORES OF A PUTREFACTIVE ANAEROBE BY SELECTION
Author:
Affiliation:
1. Department of Food Technology, University of Massachusetts, Amherst, Massachusetts
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.61.5.541-547.1951
Reference15 articles.
1. The thermal death point in relation to time of typical thermophilic organisms;BIGELOW W. D.;J. Infectious Diseases,1920
2. Studies on heat resistance. I. Increasing resistance to heat of bacterial spores by selection;DA Is, F;J. Bact.,1948
3. Bacteriological studies relating to thermal processing of canned meats. V. Characteristics of putrefactive anaerobe used in thermal resistance studies;GROSS C. E.;Food Research,1946
4. 1951] HEAT RESISTANCE OF ANAEROBE SPORES 547
5. Application of statistics in bacteriology;HALVORSON H.;J. Bact.,1932
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1. Use of a computer data file for storage of heat resistance data on bacterial spores;Journal of Applied Bacteriology;1988-07
2. GROWING SPORES OF P.A. 3679 IN FORMULATIONS OF BEEF HEART INFUSION BROTH;Journal of Food Science;1980-05
3. The Nonlogarithmic Rate of Thermal Destruction of Spores of Bacillus coagulans;Applied Microbiology;1957-07
4. THE NONLOGARITHMIC RATE OF THERMAL DESTRUCTION OF SPORES OF BACILLUS-COAGULANS;APPL MICROBIOL;1957
5. Mikroorganismen;Temperatur und Leben;1955
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