Literature DB >> 4926793

Effect of irradiation temperature in the range--196 to 95C on the resistance of spores of Clostridium botulinum 33A in cooked beef.

N Grecz, A A Walker, A Anellis, D Berkowitz.   

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Year:  1971        PMID： 4926793     DOI： 10.1139/m71-024

Source DB:  PubMed          Journal:  Can J Microbiol        ISSN： 0008-4166            Impact factor:   2.419


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  4 in total

1.  Low-temperature irradiation of beef and methods of evaluation of radappertization process.

Authors:  A Anellis; E Shattuck; D B Rowley; E W Ross; D N Whaley; V R Dowell
Journal:  Appl Microbiol       Date:  1975-11

2.  Effects of thermoradiation on bacteria.

Authors:  J E Pallas; M K Hamdy
Journal:  Appl Environ Microbiol       Date:  1976-08       Impact factor: 4.792

3.  Comparative resistance of nonsporogenic bacteria to low-temperature gamma irradiation.

Authors:  A Anellis; D Berkowitz; D Kemper
Journal:  Appl Microbiol       Date:  1973-04

4.  Radiation sterilization of prototype military foods: low-temperature irradiation of codfish cake, corned beef, and pork sausage.

Authors:  A Anellis; D Berkowitz; W Swantak; C Strojan
Journal:  Appl Microbiol       Date:  1972-09
  4 in total

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