BACTERIOLOGICAL STUDIES RELATING TO THERMAL PROCESSING OF CANNED MEATS:VI. THERMAL DEATH-TIME CURVE FOR SPORES OF TEST PUTREFACTIVE ANAEROBE IN MEAT

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

• Book ID: 108790589
• Publisher: Institute of Food Technologists
• Year: 1946
• Tongue: English
• Weight: 481 KB
• Volume: 11
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1946.tb16369.x