BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS : II. INFLUENCE OF MEAT-CURING AGENTS UPON THERMAL RESISTANCE OF SPORES OF A PUTREFACTIVE ANAEROBIC BACTERIUM IN MEAT

✍ Scribed by C. R. STUMBO; C. E. GROSS; C. VINTON

• Book ID: 108790516
• Publisher: Institute of Food Technologists
• Year: 1945
• Tongue: English
• Weight: 336 KB
• Volume: 10
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1945.tb16169.x