Destruction and Survival of Microörganisms in Frozen Pack Foods-Reference-Cited by-同舟云学术

Destruction and Survival of Microörganisms in Frozen Pack Foods

Published:1933-11 Issue:5 Volume:26 Page:459-470
ISSN:0021-9193
Container-title:Journal of Bacteriology
language:en
Short-container-title:J Bacteriol

Author:

Berry J. A.¹

Affiliation:

1. Frozen Pack Laboratory, United States Bureau of Plant Industry, Seattle, Washington

Publisher

American Society for Microbiology

Subject

Molecular Biology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/jb.26.5.459-470.1933

Reference19 articles.

1. BERRY J. A. 1932 Western Canner and Packer vol. 23 17-18.

2. BERRY J. A. 1932 Food Industries 4 205.

3. BIGELOW , S. L. , AND RYKENBOER , E. A. 1917 Jour. Phys. Chem. , 21 , 474 - 512 .

4. BROOKS C. MILLER E. V. BRATLEY C. O. COOLEY J. S. MOOK P. V. AND JOHNSON H. B. 1932 Effect of solid and gaseous carbon dioxide upon transit diseases of certain fruits and vegetables. Tech. Bull. 318 U. S. D. A.

5. Fruit Products Jour. and Amer;CHANDLER W. H.;Vinegar Ind.,1932

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1. Survival of Klebsiella pneumoniae Heated in Buffer and in Tomato Juice;Journal of Food Protection;1979-12-01

2. Survival of Fungi after Freezing and Desiccation;The Fungal Population;1968

3. Minimum Growth Temperatures for Food-Poisoning, Fecal-Indicator, and Psychrophilic Microorganisms;Advances in Food Research Volume 13;1964

4. Effect of Different Temperatures on Various Bacteria Isolated from Frozen Meat Pies;Journal of Food Science;1961-01

5. Microorganisms in Noncitrus Juices;Advances in Food Research;1960