Literature DB >> 13259196

Factors in canned ham controlling Cl. botulinum and Staph. aureus.

W J SCOTT.   

Abstract

Entities:  

Keywords:  CLOSTRIDIUM BOTULINUM; FOOD PRESERVATION; MEAT/bacteriology; MICROCOCCUS PYOGENES

Mesh：

Substances：

Year:  1955        PMID： 13259196

Source DB:  PubMed          Journal:  Ann Inst Pasteur Lille        ISSN： 0073-8573


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  4 in total

1.  [Difficult bacteriological problems of semi-preserved packaged meats].

Authors:  R BUTTIAUX
Journal:  Antonie Van Leeuwenhoek       Date:  1955       Impact factor: 2.271

Review 2.  A centenary of academic and less learned food microbiology. Pitfalls of the past and promises for the future.

Authors:  D A Mossel; K E Dijkmann
Journal:  Antonie Van Leeuwenhoek       Date:  1984       Impact factor: 2.271

3.  Radiation sterilization of prototype military foods. II. Cured ham.

Authors:  A Anellis; D Berkowitz; C Jarboe; H M el Bisi
Journal:  Appl Microbiol       Date:  1967-01

4.  Tolerance of bacteria to high concentrations of NaCl and glycerol in the growth medium.

Authors:  B J Marshall; D F Ohye; J H Christian
Journal:  Appl Microbiol       Date:  1971-02
  4 in total

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