Literature DB >> 5025431

Effect of pH on the heat resistance of Clostridium sporogenes spores in minced meat.

J A Löwik, P J Anema.   

Abstract

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Year:  1972        PMID： 5025431     DOI： 10.1111/j.1365-2672.1972.tb03680.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN： 0021-8847


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  2 in total

1.  Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree.

Authors:  M S Cameron; S J Leonard; E L Barrett
Journal:  Appl Environ Microbiol       Date:  1980-05       Impact factor: 4.792

2.  Sporicidal action of peracetic acid and protective effects of transition metal ions.

Authors:  R E Marquis; G C Rutherford; M M Faraci; S Y Shin
Journal:  J Ind Microbiol       Date:  1995-12
  2 in total

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