Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Hilliard Pivnick"'
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 7:209-212
Canned shelf-stable luncheon meat containing varying amounts of sodium nitrite, prepared according to a commercial formula, was processed at 110°C to Fo = 0.4 and held at 35°C until nitrite was no longer detectable. The meat was then inoculated wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c10869456e9debb69eb54f7b372bef59
https://doi.org/10.1016/s0315-5463(74)73905-0
https://doi.org/10.1016/s0315-5463(74)73905-0
Autor:
Hilliard Pivnick
Publikováno v:
Journal of Bacteriology. 70:1-6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb6a6bfb05890e12b31063ec95f77d2e
https://doi.org/10.1128/jb.70.1.1-6.1955
https://doi.org/10.1128/jb.70.1.1-6.1955
Publikováno v:
Journal of Agricultural and Food Chemistry. 7:261-264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83775ea3b402a1875c42f2b540d45d39
https://doi.org/10.1021/jf60098a006
https://doi.org/10.1021/jf60098a006
Autor:
Colin Thacker, Hilliard Pivnick
Publikováno v:
Canadian Institute of Food Technology Journal. 3:70-75
Spores of Clostridium botulinum strains 13983B and 62A were heated at pH 6.0, 6.5 or 7.0 in M/15 phosphate buffer at 110 C (230F) to Fo = 0.01, 0.1, 0.3, and 0.6. The spores that survived were enumerated in media of the same pH as the buffer in which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab34d1021119077834371e773536c1c7
https://doi.org/10.1016/s0008-3860(70)74274-8
https://doi.org/10.1016/s0008-3860(70)74274-8
Publikováno v:
Canadian Journal of Microbiology. 11:45-55
A strain of Clostridium perfringens type D was grown in a complex medium with or without pH control. Rate and extent of growth was the same without pH control and at controlled pH levels between 6.0 and 7.4, but was reduced at pH 7.6. With controlled
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a17d08a88a0c9db24bcae9985a5d57f
https://doi.org/10.1139/m65-007
https://doi.org/10.1139/m65-007
Autor:
Hilliard Pivnick, Philip F. Stuart
Publikováno v:
Applied Microbiology. 13:365-372
Salmonellae were isolated from naturally infected swine and human feces by means of selective migration through semisolid enrichment (SM) media in modified “U” tubes. Comparative studies showed that recovery of Salmonella by SM techniques was equ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f60d645d0e158d175a334e5fd28c669e
https://doi.org/10.1128/am.13.3.365-372.1965
https://doi.org/10.1128/am.13.3.365-372.1965
Publikováno v:
Applied Microbiology. 5:345-348
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20b38d3e37966163396f584a7d26edd7
https://doi.org/10.1128/am.5.6.345-348.1957
https://doi.org/10.1128/am.5.6.345-348.1957
Publikováno v:
Journal of Pharmaceutical Sciences. 52:883-888
Several antimicrobial materials may be present in killed Salk poliomyelitis vaccine. They are (a) antibiotics which are added to the tissue culture to inhibit growth of bacterial contaminants without inhibiting growth of the poliomyelitis virus, ( b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45d706f27c50c4607e54cb9214f535be
https://doi.org/10.1002/jps.2600520915
https://doi.org/10.1002/jps.2600520915
Publikováno v:
Journal of the Fisheries Research Board of Canada. :378-388
Bacterial counts are valueless as a measure of the degree of spoilage in fresh fillets.There is a very close correlation between the number of psychrophilic gram-negative organisms on fillets and their keeping time in cold storage. This correlation d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26ba25ca88b532f974f37d5a89d0a294
https://doi.org/10.1139/f47-030
https://doi.org/10.1139/f47-030
Autor:
A. H. W. Hauschild, Hilliard Pivnick
Publikováno v:
Canadian Journal of Microbiology. 11:15-22
Glucose and dextrin were compared for their ability to support toxinogenesis in cultures of strain D7 of Clostridium perfringens type D with pH controlled at 7.0 or uncontrolled. At pH 7.0 both carbohydrates supported toxinogenesis equally: the yield
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97d75af454b41fa80b307162c2ecb095
https://doi.org/10.1139/m65-003
https://doi.org/10.1139/m65-003