Bacteriological studies relating to thermal processing of canned meats; characteristics of putrefactive anaerobe used in thermal resistance studies

Autor:	C. E. Gross, C. R. Stumbo, C. Vinton
Rok vydání:	2010
Předmět:	Bacteria Anaerobic Meat business.industry Chemistry Thermal resistance Postmortem Changes Food processing Heat resistance Bacteriology Food science business Household Articles Food Science
Zdroj:	Food research. 11(5)
ISSN:	0095-974X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::393c518b0ab053eebfcee8de2aceb08a https://pubmed.ncbi.nlm.nih.gov/20275418 Zobrazit plný text záznamu