Studies on the Bacteriological Quality of Frozen Meat Pies-Reference-Cited by-同舟云学术

Studies on the Bacteriological Quality of Frozen Meat Pies

Published:1959-09 Issue:5 Volume:7 Page:327-328
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Kereluk K.¹,Gunderson M. F.¹

Affiliation:

1. Bacteriological Research Department, Campbell Soup Company, Camden, New Jersey

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.7.5.327-328.1959

Reference10 articles.

1. Bacteriology of frozen foods;BERRY J.;J. Bacteriol.,1946

2. Comparison of coliform and enterococcus organisms as indices of pollution in frozen foods;BURTON M. D.;Food Research,1949

3. Low temperature organisms in frozen vegetables;HUCKER G. J.;Food Technol.,1954

4. JONES A. A. AND FABIAN F. W. 1952 The viability of microorganisms isolated from fruits and vegetables when frozen in different menstrua. Tech. Bulletin 229 Agr. Exptl. Station Michigan State University East Lansing Michigan.

5. Factors influencing the survival of bacteria at temperatures in the vicinity of the freezing point of water;KEITH I. C.;Science,1933

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