Literature DB >> 14790600

On a sporeforming bacterium causing the swelling of cans containing cured ham.

W VERHOEVEN.   

Abstract

Keywords:  BACTERIA; MEAT

Mesh：

Year:  1950        PMID： 14790600     DOI： 10.1007/bf02274424

Source DB:  PubMed          Journal:  Antonie Van Leeuwenhoek        ISSN： 0003-6072            Impact factor:   2.271


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  1 in total

1.  Production and properties of 2,3-butanediol; fermentation of glucose by strains of Bacillus subtilis.

Authors:  A C BLACKWOOD; A C NEISH
Journal:  Can J Res       Date:  1947-01
  1 in total
  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

2.  The thermophilic aerobic sporeforming bacteria.

Authors:  M B ALLEN
Journal:  Bacteriol Rev       Date:  1953-06

3.  Experiments on bacterial denitrification.

Authors:  M B ALLEN; C B VAN NIEL
Journal:  J Bacteriol       Date:  1952-09       Impact factor: 3.490

4.  Internal bacterial taints (bone taint or souring) of cured pork legs.

Authors:  M INGRAM
Journal:  J Hyg (Lond)       Date:  1952-06
  4 in total

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